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Cooks Country Cinnamon Swirl Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 25 Feb 2018 20:24:07 -0800
v118.n007.14
* Exported from MasterCook *

                    Bread, Cooks Country Cinnamon Swirl

Recipe By     :Cooks Country
Serving Size  : 18    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Hand Made                       Low Fat
                 Posted                          Side Dish
                 Snacks                          Stand Mixer

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         CINNAMON SUGAR:
      1/2           cup  granulated sugar
      1/4           cup  packed light brown sugar
   5          teaspoons  ground cinnamon
                         BREAD:
   1 1/2           cups  milk -- heated to 110F
   4        tablespoons  unsalted butter -- divided 3 tablespoons melted
   3              large  egg yolks
   4 1/4           cups  all-purpose flour -- plus more as needed
   2 1/4      teaspoons  rapid-rise yeast -- (1 envelope)
   1         tablespoon  sugar
   1 1/2      teaspoons  salt

Soft, sweet bread enriched by a pretty swirl of cinnamon sugar sounds 
appealing-but the problems can spiral out of control.

WHY THIS RECIPE WORKS:
Cinnamon swirl bread recipes sound appealing, but often they yield 
disastrous results: loaves that are chewy or dry, cinnamon swirls 
that separate from the bread, and filling that oozes out of the loaf. 
Using just egg yolks gave us a Cinnamon Swirl Bread recipe that 
struck the perfect balance between too lean and too bouncy. Tasters 
preferred a filling of white and brown sugars, with a hefty amount of 
cinnamon. A thin coat of water sprayed on the dough made the cinnamon 
mixture stick, and a second light coat sprayed directly onto the 
mixture created a "glue" that adhered to the Cinnamon Swirl Bread 
when it was rolled.

You will need a spray bottle filled with water for this recipe. Whole 
milk is best in the dough, although low-fat milk will work; skim milk 
will make the bread too dry.

For the cinnamon sugar: Combine ingredients in small bowl, breaking 
up clumps. Cover tightly with plastic wrap.

For the bread: Spray large bowl with cooking spray. Whisk milk, 
melted butter, and yolks in large liquid measuring cup. Mix 1/4 cup 
cinnamon sugar, yeast, sugar, flour, and salt in large bowl of 
standing mixer fitted with dough hook. Turn mixer to low and slowly 
add milk mixture. After dough comes together, increase speed to 
medium and mix until dough is smooth and comes away from sides of 
bowl, 5 to 6 minutes. (If dough seems too sticky, add up to 1/4 cup 
more flour during kneading.) Turn dough out onto unfloured counter 
and knead to form smooth, round ball. Transfer dough to greased bowl 
and turn to coat. Cover bowl with plastic wrap and let rise in warm 
place until doubled in size, about 1 hour. (Do not place in warm oven 
or sugar in dough will melt.)

Spray 9 by 5" loaf pan with cooking spray. On lightly floured 
surface, press dough into 20 by 8" rectangle, with short side facing 
you. Using spray bottle, lightly and evenly spray dough with water. 
Sprinkle 1/2 cup cinnamon sugar over dough, leaving 2" border along 
top edge. Lightly spray cinnamon sugar with water until damp but not 
wet. Starting at edge nearest you, roll up dough, then pinch seam and 
ends closed. Place loaf seam side down in prepared pan, cover loosely 
with plastic wrap, and let rise at room temperature until 1" above 
rim of pan, 1 to 1 1/2 hours.

Adjust oven rack to middle position and heat oven to 350F. Melt 
remaining tablespoon butter and brush over top of dough. Sprinkle 
with remaining cinnamon sugar and bake until top is deep brown and 
center of bread registers 185 to 190F on instant-read thermometer, 45 
to 60 minutes. Turn bread out onto rack and cool to room temperature, 
about 2 hours. Slice as desired. (Bread can be kept in airtight 
container at room temperature for up to 3 days.)

TECHNIQUE:
SPRAY-ON SECRET
We found that water - not milk, butter, or beaten eggs - was the 
trick to anchoring the cinnamon sugar to the dough. Once the dough 
has been rolled out, spray it with water, sprinkle with the cinnamon 
sugar, and then spray the cinnamon sugar until slightly damp. Once 
rolled up and baked, the swirl will remain attached to the bread, 
even when sliced thin for toasting.

GETTING THE RIGHT SWIRL
When testing other recipes, we uncovered two recurring problems: the 
swirl separating and the filling leaking out. Using a modest amount 
of cinnamon sugar and gluing the cinnamon sugar to the dough with 
water solved these common problems.

Swirl separates and filling oozes out.

Info: Cal 430, Fat 10g, Sod 348mg, Carb 76g, Fiber 3g, Pro 10g

Source:
   "Cooks Country"
S(Internet address):
   "<https://www.cookscountry.com/recipes/3527-cinnamon-swirl-bread>"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 191 Calories; 4g Fat (20.8% 
calories from fat); 4g Protein; 33g Carbohydrate; 1g Dietary Fiber; 
45mg Cholesterol; 191mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES : 2018 - 0225