Monday, January 18, 2010

Cinnamon Swirl Bread

I love my bread machine...for certain things. I love it primarily for making dough, since I am not overly fond of the crust that is created by bread machines. However, my bread machine has a prominent place in my kitchen life and I use it several times a week. Here is a recipe we love at our house. Hope you like it too.

To save yourself from eating two loaves at once (such torture!) you can simply tightly wrap a cooled, unglazed loaf in foil and place it in a freezer bag. Store in your freezer for up to a month. If you decide to keep both out but for some odd reason are unable to finish them, the slightly stale leftovers make amazing french toast.

Cinnamon Swirl Bread

1 cup milk
1/4 cup water
2 eggs
1/4 cup butter, softened
1 teaspoon salt
1/4 cup sugar
5 cups flour (I use half freshly ground whole wheat flour)
2 1/4 teaspoons active dry yeast

2 tablespoons butter -- melted
1/3 cup sugar
1 tablespoon ground cinnamon

Glaze (optional)
1 cup confectioner's sugar
3 teaspoons milk
1/2 teaspoon vanilla

In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check after 5 minutes of kneading to see if more liquid or flour needs to be added)

At end of cycle, turn dough out onto a lightly floured surface; divide in half. Roll each portion out into a 10x8 inch rectangle. Brush with melted butter and sprinkle combined sugar and cinnamon over the top.

Roll up, jelly-roll style, starting with a short side. Pinch seams and end to seal. Place seam side down in two greased 9x5 inch loaf pans. Cover and let rise in a warm place until doubled, at least 1 hour.

Bake at 350 for 25 minutes. Cover loaves with foil and bake 5-10 minutes longer until golden. Remove from pans to wire racks and cool completely. If using glaze, combine glaze ingredients and spoon over loaves.

Yield: 2 loaves

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