Homemade Cinnamon Swirl Bread

By Sally's Baking Recipes · 210 min

Ingredients

Instructions

1. Whisk the warm water, warm milk, yeast and 2 tablespoons of the sugar together in a stand mixer bowl with a dough hook, then leave for 5–10 minutes until foamy.
2. Add the remaining sugar, the butter, 1 cup of flour and the salt. Beat on low for 30 seconds, scrape down the sides, add another cup of flour and beat on medium until partly combined.
3. Add the remaining flour and beat on medium for about 2 minutes until the dough comes away from the sides. If it is too wet to knead, add more flour 1 tablespoon at a time. The dough should be soft and slightly tacky.
4. Knead for 8–10 minutes in the mixer or by hand on a lightly floured surface, adding 1 teaspoon of flour at a time if it gets too sticky. Check it is ready by poking it (it should slowly spring back) or by doing a windowpane test: stretch a golf-ball-sized piece thin enough for light to pass through without tearing.
5. Place the dough in a lightly oiled bowl, turn to coat, cover and leave in a warm place for 1.5–2 hours, until doubled in size.
6. Grease a 9×5-inch loaf pan.
7. Mix the 1/4 cup (50g) sugar with the cinnamon in a small bowl.
8. Punch the dough down. On a lightly floured surface, roll it into an 8×20-inch rectangle. Brush with beaten egg white, sprinkle with the cinnamon sugar leaving a 1-inch border, roll up into an 8-inch log and place it seam-side down in the pan. Sprinkle any spilled filling over the top.
9. Cover and leave to rise for 1 hour, until about 1 inch above the rim of the pan.
10. Set the oven rack to a lower position and preheat to 350°F (177°C).
11. Brush the top with the melted tablespoon of butter. Bake for 35–45 minutes until golden brown, tenting with foil if browning 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).
12. 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.
13. Store leftover bread tightly wrapped at room temperature for up to 6 days, or in the refrigerator for up to 10 days.

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

More recipes with

EggMilk