CINNAMON SWIRL BREAD
This is a super quick batter bread that is wonderfully moist and yummy!
Provided by bettina
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
- In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
- Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
- Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.
Nutrition Facts : Calories 232.8 calories, Carbohydrate 39.6 g, Cholesterol 17.1 mg, Fat 7.1 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 1.4 g, Sodium 195.4 mg, Sugar 23.2 g
COUNTRY CINNAMON SWIRL BREAD
I'm always busy with three active sons, so this rich quick bread is a favorite. I like to wrap these loaves to give as gifts. -Sharon Walker, Huntington Station, New York
Provided by Taste of Home
Time 1h
Yield 1 loaf (12 pieces).
Number Of Ingredients 9
Steps:
- In a large bowl, beat the butter, 1 cup sugar and egg until blended. Combine the flour, baking powder, baking soda and salt; add to egg mixture alternately with buttermilk. In a small bowl, combine the cinnamon and remaining sugar., Pour a third of the batter into a greased 8x4-in. loaf pan; sprinkle with a third of the cinnamon sugar. Repeat layers twice. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 212 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 267mg sodium, Carbohydrate 40g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
COUNTRY SWIRL BREAD
After a basic white bread is mastered, this recipe is a great next step in the art of bread baking. Here you'll use the Quick Mixing Method, where the dry yeast and the dry ingredients are mixed together before the warm liquid is added. This time-saver will help in the assembly of this more complex recipe.
Provided by Taste of Home
Time 1h20m
Yield 1 loaf.
Number Of Ingredients 19
Steps:
- DARK DOUGH: In a bowl, mix the sugar, salt, yeast and 1 cup all-purpose flour. Heat water, molasses, coffee and butter to 120°-130°; add to flour mixture. Beat with an electric mixer at medium. Add 3/4 cup rye flour and beat 2 minutes. Stir in 1/2 cup all-purpose flour and remaining rye flour. Knead for 6-8 minutes, working in the remaining all-purpose flour. Place dough in a greased bowl. Cover and let rise until doubled, about 2 hours., LIGHT DOUGH: In a bowl, combine salt, yeast, 1 cup whole wheat flour and 1/2 cup all-purpose flour. Set aside. Heat water, honey and butter to 120°-130°; add to flour mixture. Beat 2 minutes at medium, adding remaining whole wheat flour. Mix well. Stir in 1 cup all-purpose flour and oats. Knead, working in remaining flour if necessary. Place dough in a greased bowl and let rise until doubled, about 1 hour., Punch doughs down; let rest 15 minutes. Roll Light dough into a 16-in. x 9-in. rectangle. Roll Dark dough into a 16x8-in. rectangle and place on top of Light dough. Roll jell-roll style, beginning with long side. Pinch to seal. Place seam side down on greased baking sheet. Cover; let rise till doubled, 45-60 minutes. Bake 40 minutes at 350°. Cool on wire rack.
Nutrition Facts :
CINNAMON SWIRL RAISIN BREAD(COOK'S COUNTRY)
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. Do not add raisins for the cinnamon swirl version. **I let my dough rise the second time in the fridge, then took it out in the morning for an hour before baking. It did tale a little longer in the oven because of this.
Provided by Coppercloud
Categories Yeast Breads
Time 4h15m
Yield 1 Loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- Filling/Topping: Combine the ingredients in a small bowl ,breaking up any clumps. Cover till needed.
- Dough: Spray a large bowl with cooking spray. Whisk milk, melted butter, and yolks in a measuring cup. Mix 1/4 cup of the cinnamon mixture, sugar, yeast, flour, and salt in the bowl of a stand mixer fitted with the dough hook. Turn mixer to low and slowly add the milk mixture. After dough comes together increase speed to medium and mix the dough until smooth and comes away from the bowl(About 5-6 minutes). If dough seems too sticky, add up to 1/4 cup more flour during kneading. Turn out onto an unfloured surface. Knead in the raisins by hand until evenly distributed. Form into a smooth round ball, and place in a greased bowl, turning to coat. Cover with plastic wrap and let rise for about an hour, or until doubled. (Do not place in warm oven or sugar in dough will melt.).
- Spray a 9x5 loaf pan with cooking spray. On a lightly floured surface, press dough into a 20 x 8 inch rectangle, with the short side facing you. Using a spray bottle filled with water, lightly spray the dough evenly. Sprinkle 1/2 cup of the cinnamon sugar over the dough, leaving a 2 inch border along the top to seal. Lightly spray the cinnamon sugar with the water until damp but not wet(this is to seal the sugar to the bare dough on both sides). Roll up from the edge nearest you, and ending at the sugarless end. Pinch to seal. Place in the loaf pan seam side down. Let rise another 1 to 1 1/2 hours.
- Adjust oven rack to middle position, and heat oven to 350 degrees. Melt remaining butter and brush over top of dough. Sprinkle with remaining sugar, and bake until top is deep brown and internal temperature is 185 to 190 degrees, about 45 to 60 minutes. Turn bread out and cool on wire rack before slicing. ( can be kept in an airtight container for up to 3 days at room temperature.).
Nutrition Facts : Calories 429.4, Fat 9.7, SaturatedFat 5.2, Cholesterol 89, Sodium 463.7, Carbohydrate 75.7, Fiber 3, Sugar 23.3, Protein 9.9
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