Cinnamon Swirl Bread-Baked with a Friend

March 16, 2011

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Patricia(Technicolor Kitchen) and I are at it again.  She and I are having so much fun thumbing through our cookbooks, choosing our task, and baking goodies on our bucket list.

We both decided that this week we would bake from The Sono Baking Company Cookbook.  This is one of my newest purchases and  I have read it from cover to cover. I love this book and there are very few recipes I do not want to try.  I cannot wait to make them all.  Patricia chose to make hers with chocoate chips (I entertained that idea, but decided against it) and although she says the chocoalte was a bit too bitter, I kind of like the idea of bitter and sweet.

Who doesn’t like Cinnamon Bread(with raisins, chocolate, nuts)?  This is every bit as good as a cinnamon bread you would buy in the best bakery.  I swapped out the white flour for whole wheat pastry flour and it was airy and light and perfectly balanced.  The second day, we toasted it and slathered it with salted, organic butter.  Comfort food at its best!

Cinnamon-Swirl Bread
adapted from John Barricelli’s book
yield: 1 loaf

ingredients:
dough:
3/4 cup(.25 oz) warm whole, warm (110-115*) milk
1 3/4 tsp. active dry yeast
3 1/4 cup(17 oz.) whole wheat pastry flour
1/4 cup plus 2 Tbsp.(2 oz.) whole wheat flour
3 Tbsp. rye flour (1 oz.)
3 Tbsp.(1.25 oz.) organic cane sugar
1 Tbsp. kosher salt
6 1/2 Tbsp.(90g) cold, unsalted butter, cut into pieces
1/2 cup plus 2 Tbsp.(142g) water
filling:
2/3 cup organic cane sugar
1 Tbsp. ground cinnamon
1 large egg, beaten for egg wash
1 Tbsp. unsalted butter, melted

instructions:
• in a small bowl, pour the warm milk over the yeast and let it proof for 5 minutes.
• in the workbowl of an electric mixer, combine the whole wheat pastry flour, whole wheat flour, rye flour, organic cane sugar, salt, and butter and beat on low speed until crumbly and coarse.
• add the yeast mixture and beat on low speed until well combined.
• the dough should be tacky but not sticky, and should stick to the side of the bowl. if the dough is too dry(it will stick to the paddle), add a bit of water, 1 tablespoon at a time.
• on an unfloured work surface, knead by hand for about 8 minutes.  the more you work with it, the less tacky it will become. pat the dough into a ball and place the dough smooth side down in a large, oiled bowl.  rotate the dough so both sides are covered in oil.
• cover with oiled plastic wrap, and let rise in a warm place. the dough should  rise 1 1/2 in size – 1 to 1 1/2 hours.
• deflate the dough, turn the dough in the bowl. cover with plastic wrap and let rise again to 1 1/2 times, about an hour.
• make the filling and set aside.
• turn the dough onto an unfloured work surface and flatten into a 6″ x 14″ rectangle.  try to make as even as poosible so you loaf bakes even.
• sprinkle with the rectangle with the cinnamon sugar, reserving 1/3 of a cup for the top of the loaf.
• working from back to front (the 6″ length), roll the dough up into a coil.  place in a buttered 4 1/2″ x 8″ loaf pan.
• cover with plastic wrap and let rise 45 minutes to 1 hour.
• preheat oven to 500*.
• place the loaf pan on a baking sheet, covered in parchment and reduce the heat of the oven to 375*. bake for 40-45 minutes, rotating the pan in the middle of baking (at 20 minutes, I rotated the pan).  the bread is done when you tap the top of the bread and it sounds hollow.
• brush the top of the loaf with the melted butter.  sprinkle the top with the remaining cinnamon sugar.
• turn the loaf on to a wire rack to cool.
• eat warm with a pad of organic, salted butter and enjoy every bite.

 

 

 

{ 18 comments… read them below or add one }

1 Patricia Scarpin March 16, 2011 at 7:43 am

Your loaf looks absolutely amazing, Suz! I love how perfect the swirl is – mine was more like a blur then a swirl. :D
Divine – I can see on the photo how tender it was!

I love baking with you – this has been such a fun journey!
xx

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2 the urban baker March 16, 2011 at 12:08 pm

ditto! pero, you are too hard on yourself! your bread looks amazing and your photo is luscious!

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3 Jessie October 26, 2011 at 6:02 pm

Did you use “pero” to mean “but”?

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4 Amanda March 16, 2011 at 8:06 am

What a fantastic and beautiful recipe!! I would love to try it… you present it in such a lovely way, I am so excited!

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5 Ana Rita March 16, 2011 at 8:06 am

Hi Suzan,
I saw Patricia’s bread, and i cn say that they are both so good that i couldn’t choose between….
Your’s has in fact a perfect swirl but Patricia gain me with the chocolate chips!!!!
You had a great idea doing this project where both of you bake the same recipe in your own ways!!!
Love to came here ….

Kisses,
Rita

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6 Susan March 16, 2011 at 8:08 am

Thanks, Ana. Welcome! Thanks so much for the nice compliments. We love baking together (virtually), yet hope to one day share a kitchen together! x

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7 Maria March 16, 2011 at 10:14 am

I want a slice! Your bread looks perfect!

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8 the urban baker March 16, 2011 at 12:08 pm

wish you were here so I could share with you!x

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9 marla {family fresh cooking} March 16, 2011 at 10:52 am

Susan, that is such a happy, fun bright swirly whirly bread. The photo is beautiful!

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10 the urban baker March 16, 2011 at 12:08 pm

swirly, wirly it is! need a dose of you! x

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11 Kim March 16, 2011 at 5:21 pm

Really Susan, this bread look pretty good. I’m looking forward to buy this cookbook, it looks pretty good. It’s so perfect to have a baking soulmate:) I think I would like to have a toast out of this bread!

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12 Allison [Haute Box] March 16, 2011 at 6:10 pm

Does bread art exist? Well, it should because this is a gorgeous loaf of bread! I can almost smell it.

Ok, now I want toasted cinnamon bread for dinner!

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13 Nancy@acommunaltable March 16, 2011 at 7:18 pm

Gorgeous!!!! I cannot wait until the end of the semester so I can start making breads like this!! until then, I’ll just have to content myself with images like this!!!

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14 peachkins March 17, 2011 at 8:54 pm

what a beautiful looking bread!

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15 Prerna@IndianSimmer March 17, 2011 at 9:03 pm

I know!! Who doesn’t like a cinnamon raisin bread?! But I never had the perfect recipe to make it but now I do. thanks so much for sharing it with us!

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16 Sylvie @ Gourmande in the Kitchen March 18, 2011 at 4:34 am

I’m glad you both chose to do a recipe from The Sono Baking Company Cookbook, I’ve been curious about it for a while now. Seems like this recipe was a winner. I especially love cinnamon bread toasted with butter – so good!

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17 Monica March 21, 2011 at 11:45 am

I bought an amazing loaf of Cinnamon Swirl Bread from a local bakery and I used it to make some of the best French Toast ever. Can’t wait to try this make at home version as I am an avid baker! Thanks for sharing this amazing recipe. I will make this week and share it with my Grandma who turns 80 on Saturday!

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18 Taylor March 24, 2011 at 4:43 pm

This looks awesome! I love the swirl in the picture! Great shot!

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