Cinnamon Swirl Bread

Preparation time
70 mins
Cooking time
30 mins
Difficulty
easy
Meal course
Breakfast
Posted by
Posted on
1 pinch
nutmeg
1/2 tbs
cinnamon
2 tbs
maple syrup
2 tbs
Softoned Earth
1 pinch
cloves
Cinnamon Swirl Bread

Yesterday I woke up to cold, windy skies. A quick walk outside with Darla left me freezing cold. I had the deep urge to make something that would warm our apartment and out smell fantastic.

I decided bread it was. Actually, cinnamon swirl bread. Whole wheat cinnamon swirl bread. I also made a special sweet butter to spread on the warm bread. Wow! It did not disappoint.

Homemade bread takes a bit of time, but it is well worth it. Not only is it taste better then store brought, its better for you. Don’t believe me? Take a look at the ingredient list of a standard loaf of bread at the grocery store. I can’t pronounce half the ingredients. This simple recipe is great on its own, but a bit of sweet butter, or a little homemade cider jam makes it amazing!

I’m thinking this will be the perfect addition to our Christmas breakfast table this year.

bread-2

Add ins
A small handful of raisins, nuts, or dried cranberries

Mix yeast with 1 cup of warm water and a big pinch of sugar, stir and set aside.

Melt together 2 Tbls Earth Balance and almond milks. Add in salt and one Tbls sugar. Don’t let it boil, but melt, then remove from heat to cool slightly.

In a large bowl mix together whole wheat flour, yeast mixtures, and butter mixtures. Slowly add white flour, ¼ cup at a time. You may not use all of the white flour, depending on the type of whole wheat flour you use. Mix with a strong spoon until it looks like a wreck, but isn’t too sticky. Then dump out on a clean, floured surface. At this point you will begin kneading and adding a little more flour as needed. Knead for about 8 minutes, until a smooth ball forms.

Oil another large bowl and place dough inside. Cover with a clean towel and place inside your oven (make sure its off!) and turn on the oven light. Let rise 1 hour.

After an hour your dough should of doubled in size. Punch it down once or twice in the bowl. Take dough back to your floured surface and spread it out to a rectangle shape, about the size of a 13×9 pan.

Grease loaf pan with a bit of oil. Melt remaining Earth Balance. Spread over flatten dough, sprinkle with sugar and spices. Add fruit of nuts, if you choose. Working with the longer side, roll to create a log, similar to making cinnamon rolls. Make sure you roll it tightly. Fold over the edges to make it fit in your pan. Cover with a towel and return to oven to rise another hour.

After about 45 minute, remove from oven, but keep covered. Preheat oven to 400°F. Cook bread for 20-30 minutes, checking often after 20 minutes to make sure it doesn’t get too brown.

Remove from oven and tip over onto a clean towel to remove loaf. Let cool at least 15 minutes before cutting.

To make butter:
2 Tbls softened Earth Balance
2 Tbls maple syrup
½ tsp cinnamon
a pinch of nutmeg
a pinch of cloves

Mix together until smooth, you may want to heat the butter in your microwave a few seconds. Once smooth place it back in fridge to harden.

  1. A small handful of raisins, nuts, or dried cranberries Mix yeast with 1 cup of warm water and a big pinch of sugar, stir and set aside. Melt together 2 Tbls Earth Balance and almond milks. Add in salt and one Tbls sugar. Don’t let it boil, but melt, then remove from heat to cool slightly. In a large bowl mix together whole wheat flour, yeast mixtures, and butter mixtures. Slowly add white flour, ¼ cup at a time. You may not use all of the white flour, depending on the type of whole wheat flour you use. Mix with a strong spoon until it looks like a wreck, but isn’t too sticky. Then dump out on a clean, floured surface. At this point you will begin kneading and adding a little more flour as needed. Knead for about 8 minutes, until a smooth ball forms. Oil another large bowl and place dough inside. Cover with a clean towel and place inside your oven (make sure its off!) and turn on the oven light. Let rise 1 hour. After an hour your dough should of doubled in size. Punch it down once or twice in the bowl. Take dough back to your floured surface and spread it out to a rectangle shape, about the size of a 13x9 pan. Grease loaf pan with a bit of oil. Melt remaining Earth Balance. Spread over flatten dough, sprinkle with sugar and spices. Add fruit of nuts, if you choose. Working with the longer side, roll to create a log, similar to making cinnamon rolls. Make sure you roll it tightly. Fold over the edges to make it fit in your pan. Cover with a towel and return to oven to rise another hour. After about 45 minute, remove from oven, but keep covered. Preheat oven to 400°F. Cook bread for 20-30 minutes, checking often after 20 minutes to make sure it doesn’t get too brown. Remove from oven and tip over onto a clean towel to remove loaf. Let cool at least 15 minutes before cutting.

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