Cinnamon Swirl Bread (Print)
from Taste of Home
Prep: 30 + rising / Bake: 30-40 minutes
Yield: 2 loaves
5-1/4 to 5-1/2 cups all-purpose flour
2 cups quick oats
2/3 cup nonfat dry milk powder
1/4 cup brown sugar
2 packages (4-1/2 teaspoons) active dry yeast
3 teaspoons salt
2-1/2 cups water
2 tablespoons butter
1 cup raisins
1/2 cup sugar
2 teaspoons cinnamon
1. In a large mixing bowl, combine 2 cups flour, oats, milk powder, brown sugar, yeast, and salt. In a small saucepan, heat water and butter over medium heat until 120-130 degrees. Add to dry ingredients, beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in raisins.
2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to coat top. Cover and let rise in a warm place until double, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half with a pizza cutter. Roll each portion into an 18-in. x 9-in. rectangle. Combine sugar and cinnamon. Set aside 2 tablespoons for topping. Sprinkle remaining cinnamon and sugar over rectangles to within 1/2 in. of edges. Roll up, starting on the short side; pinch seams to seal.
4. Place seam side down into two greased 9-inch loaf pans. Cover and let rise until doubled, about 30 minutes. Sprinkle with reserved cinnamon and sugar.
5. Bake at 375 degrees for 30-40 minutes or until golden brown. Cover loosely with foil if tops brown too quickly. Cool for 10 minutes before removing from pans to wire racks.
- Preparation: 3
- This recipe requires a lot of rising time, but the work isn't too bad.
- Taste: 5
- Very very good, you will never go back to restaurant french toast! I will definitely make it again.
- Cost: 5
- Pantry staples
- Clean-up: 4
- A messy counter and a couple mixing bowls
- Omit the raisins if you are going to make french toast. They have kind of a strange flavor when mixed with syrup.
- You should make this!