CINNAMON SWIRL BREADfeatured

Growing up, our kitchen was a bread making factory. Kid you not, at any given point my Mom was in there making French bread, Oatmeal bread, Wheat bread, Cinnamon Swirl bread or as we call it, Goo bread. In fact, when my Mom wanted a new dishwasher and new silverware she figured out that she could sell her bread and people would actually buy it. So she set up shop in our kitchen. One day a week she would wake up at some awful hour and bake bread all day. I have fuzzy memories of coming home from ballet class in my tutu and strangers hanging around our kitchen buying her bread. Usually I would wander over to the Goo bread section to see if there were any loaves left. They were usually gone, but on the rare occasion there were some left, I would lift up the cooling rack they sat on and run my finger along the wax paper underneath to scoop up any cinnamon and sugar goo that had oozed out of the loaves. I’m sure my fingers all over the bread really helped sell those loaves. You’re welcome Mom.

This is hands down my favorite thing my Mom makes. Usually within the first hour of being home, I’ve walked out to the garage to see if she has a loaf in our freezer that I can defrost for breakfast the next day. She doesn’t know I do this… but I do. Every time.

This bread is fantastic the first 2 days. If it lasts into day 3, it’s better toasted or turned into french toast. You can double or triple the recipe and keep them in your freezer and defrost as needed. Which is everyday in my opinion.

 Recipe: Cinnamon Swirl Bread  |  Soundtrack: Simon & Garfunkel

• BREAD
• 1 pkg rapid rise yeast
• 1/4 c warm water
• 1 c whole milk
• 1/4 c butter
• 1/4 c sugar
• 1 tsp salt
• 3 1/2 c flour
• 1 beaten egg
• FOR THE INSIDE
• 1/3 c sugar
• 1 tbsp cinnamon
• 6 tbsp butter melted

Directions:
Grease a 8 1/2 inch bread pan and set aside.

Combine the yeast with the warm water in a small bowl. I typically use a liquid measuring cup so it pours easier into the mixer. If you are new to working with yeast, feel free to use a thermometer to see if your water is the right temp. It should read approximately 105-110º. Feel the water so you can start to become familiar with the correct temperature. Set the yeast mixture aside. You’ll know the yeast is working if the mixture starts to grow and get a little frothy.

Put the milk, butter, sugar and salt into a microwave safe bowl. Microwave until the milk is scalded approx 5 minutes. Allow to cool for a couple of minutes.

In a mixer fitted with the bread hook attachment, pour in the milk mixture. Add in half of the flour. Mix until just blended. Add in the egg. Mix gently. Feel the mixture with your finger, if it feels hot, add a bit more of the flour, if it just feels warm, go ahead and add the yeast mixture. Add the rest of the flour.

Place dough into a greased bowl and cover and let rise until it’s double in size. This take approximately 20 minutes. Once the dough is double in size, punch it down and put on a lightly floured surface.

Meanwhile, combine the cinnamon and sugar. If you like your bread extra cinnamon-y you can add a bit more sugar and cinnamon to your mix. Melt the 6 tbsp butter in the microwave. Set aside.

Roll out the dough into a rectangle, or at least as close as you can get to a rectangle. Brush with the melted butter. Sprinkle generously the cinnamon and sugar mixture over the melted butter.

Starting at the long side, roll the dough up as if this was a jellyroll. Once it’s all rolled, pinch and seal the dough shut and make sure the ends are tucked in and pinched shut. Flip the loaf over so the seam is on the bottom and place into the greased bread pan.

Cover and let rise again until it’s double in bulk. Approximately 20 minutes.

Preheat your oven to 350º

Once bread is doubled, bake for 40-45 minutes or until golden brown on the outside. Remove from the oven and let cool on a rack for 15 minutes. Take a knife and gently run it around the edges to loosen the bread from the pan. Quickly flip the pan over to release the bread and then once the bread is out of the pan, quickly flip it back to the right side and continue to cool on the rack. Brush the tops with melted butter.

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