Homemade Cinnamon Swirl Bread

By Sally's Baking Recipes · 180 min

Ingredients

Instructions

1. Whisk the warm water, warm milk, yeast and 2 tablespoons of the sugar in a bowl (stand mixer with dough hook, or a large bowl). Cover loosely and rest 5–10 minutes until foamy on top.
2. Add the rest of the sugar, the butter, 1 cup (130g) flour and the salt. Beat on low for 30 seconds, scrape the sides, add another cup of flour, then beat on medium until partly combined.
3. Add the remaining flour and beat on medium for about 2 minutes until the dough comes together and pulls away from the bowl. If it is too wet to knead, add flour 1 tablespoon at a time. The dough should be soft and slightly tacky.
4. Knead for 8–10 full minutes, by mixer or by hand on a lightly floured surface. If it gets too sticky, add 1 teaspoon of flour at a time, but do not add more than needed.
5. Check the dough: it should still feel a little soft, and a finger poke should spring back slowly. Or do a windowpane test: a golf-ball-size piece stretched thin enough to let light through without tearing. If not, keep kneading.
6. Grease a large bowl, put in the dough and turn to coat. Cover and let rise in a warm spot for 1.5–2 hours, until doubled.
7. Grease a 9×5-inch loaf pan.
8. Mix 1/4 cup (50g) sugar with the cinnamon in a small bowl.
9. Punch the dough down. On a lightly floured surface, roll into an 8×20-inch rectangle, brush with beaten egg white, sprinkle with the cinnamon sugar leaving a 1-inch border bare, then roll up into an 8-inch log. Put it seam-side down in the pan, and sprinkle any spilled filling on top.
10. Cover and let rise 1 hour, until about 1 inch above the pan rim.
11. Set the oven rack to a lower position and preheat to 350°F (177°C).
12. Melt the remaining 1 tablespoon butter and brush over the loaf. Bake 35–45 minutes until golden; tent with foil if the top browns too fast. It is done when it sounds hollow when tapped or an instant-read thermometer in the centre reads 195–200°F (90–93°C).
13. Cool in the pan on a rack for a few minutes, then remove and cool directly on the rack for at least 10 minutes before slicing. Store covered at room temperature for 6 days or refrigerated for up to 10 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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