The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Cinnamon Swirl Bread

apers's picture

Cinnamon Swirl Bread

This is a variation of the basic recipe on the main page:

all measurements are approximated cuz I mess with everything

3 1/4 cups flour
2 1/4 tsp yeast
2 tsp salt
2 tbs sugar
3 tbs butter or margerine
1 1/8 cups warm water


pour water and yeast into bread machiene. Stir. Let it hang out for a few minites while you gather the other ingredients together. Then put flour, salt, sugar and butter in the machiene making sure to put the flour in first. If your machiene has loaf size options pick the 2 lb option.

To make fully in machiene:

put on white bread setting. As it is initially mixing watch it for the first 10 minites or so to make sure you dont have to add extra water or flour. if peices are flaking off add a little bit more water then wait a few more minites to see if the flaking stops. If its gooey, add a little more flour till its dryish to the touch but not flaking. Let the machiene do its thing. Right when the machiene stops kneading for the final rise, pull out the dough and smack it flat (or use a rolling pin) Cover the top with sugar and cinnamon. Roll it up. Put back it the machine to finish the cycle.

To make in oven:

Follow above directions but do not put back into bread machiene. Place into a large loaf pan, or make 2 little loaves before you sugar and cinnamom the bread. Let rise for about 1 hour until bread doubles in size. Bake at 375 for about 30-50 minites depending on loaf size. Bread should be light brown and hollow sounding when you tap it. Remove from loaf pan to cool.