Honey Wheat Cinnamon Swirl Bread Recipes

Steps:

• In a large bowl, dissolve yeast in warm water. Add the whole wheat flour, milk, honey, eggs, butter, salt and 2 cups all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Roll each portion into an 18x9-in. rectangle. Combine the sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a short side; pinch seams to seal and tuck ends under. Place in two greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 35 minutes. , Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped. Remove from pans to a wire rack to cool.

Steps:

• Make the dough.
• Measure out 1 1/4 cups very warm water and check the temperature; it should be 120 degrees F to 130 degrees F. Combine both flours, the dry milk, egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.
• Let it rise.
• Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes.
• Soak the raisins.
• Dry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes. Drain and pat dry.
• Fold the dough.
• Transfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.
• Add the filling.
• Mist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square. Brush each square with canola oil, then sprinkle with the cinnamon (it's high in antioxidants!), brown sugar and raisins.
• Form the loaves.
• Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes.
• Bake the bread.
• Preheat the oven to 375 degrees F. Brush the loaves with canola oil and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.

Steps:

• Place the warm water in large bowl. Sprinkle in yeast, stir until dissolved and let stand until creamy. Add the warm milk, honey, oil, salt, and 1 1/2 cups all-purpose flour; blend well. Stir in whole wheat flour and mix well. Add the remaining all-purpose flour, 1/2 cup at a time, until the dough is soft and workable (there may be some flour left over).
• Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a lightly oiled bowl and turn the dough to grease the top. Cover the bowl with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Lightly grease a 9x5 inch loaf pan. Punch the dough down and turn onto a lightly floured surface. Form dough into a loaf and place into the prepared pan. Cover and let rise in a warm place until doubled in size, about 45 minutes. Preheat oven to 375 degrees F (190 degrees C).
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven for 35 minutes or until top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaf from the pan and cool on a wire rack.

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.

Steps:

• In a bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour and yeast. In a saucepan, heat milk, water, honey, butter and salt to 120°-130°; add to flour mixture. Blend on low speed until moistened; beat on medium for 3 minutes. Gradually stir in remaining whole wheat flour and enough of the remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into two loaves; place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375° for 40-45 minutes. Remove from pans to cool on wire racks.

Steps:

• Mix the yeast with water in one cup measuring cup and stir until it bubbles. Set aside for 5 minutes.
• In large mixing bowl mix together the milk, oil, sugar, salt, eggs, oats, and 2 cups of the flour (mix by hand or with a bread mixer). Then add in the yeast/water mixture to it and stir. Add the remaining 5-6 cups of flour and stir.
• Turn it out onto a floured surface and knead for 10 minutes until smooth. Form into a ball and set in a greased bowl. Turn dough to coat.
• Cover with plastic wrap and let rise in a warm place for 1 hour.
• Punch down and take the dough out of the bowl and lay it on your kneading surface.
• Place the bowl over the dough and let it rest 10 minutes. Divide the dough in half and roll it out (we rolled the dough out to be the length and 2-3 times the width of the bread pans we were using).
• Brush the dough with melted butter.
• Mix together the sugar and cinnamon and sprinkle half of the cinnamon/sugar mixture on top (the kids loved helping with this part).
• Roll up the dough tightly and place it in your greased loaf pan (we used 2 large 5" x 10" pans). Repeat those steps with the second half of the dough. Let them rise, covered with plastic wrap or towel for 45 minutes.
• Bake for 35-40 minutes (more or less depending on your oven) at 375 degrees. When the bread comes out of the oven, brush it with a little milk or melted butter and cool on a wire rack.
• Wait for it to cool a little before slicing.

Steps:

• Preheat oven to 375°F.
• In a large mixing bowl, beat together margarine, sugar, and egg. Add skim milk and mix.
• Combine the flours, baking powder, baking soda, cinnamon, and salt.
• Add the flour mixture to the egg mixture, and fold in optional raisins or sultanas.
• Pour a half of the batter into a greased loaf pan.
• Sprinkle additional cinnamon and additional sugar and then dot cream cheese on top of batter. Cover with rest of batter.
• Bake for 30-45 minutes, until a toothpick inserted near the center comes out clean and the top is browned.
• SUGGESTION: would taste delish with cream cheese icing on top =).

Steps:

• Cream together shortening and sugar.
• Beat in eggs and vanilla.
• Blend in sour cream and milk.
• Combine dry ingredients and add to creamed mixture.
• Spread 1/2 batter in greased 9x5x3 pan.
• Combine cinnamon mixture (1/4 cup sugar, 2 teaspoons ground cinnamon and 1 1/2 teaspoons orange peel); sprinkle over batter, reserving 1 tablespoon.
• Top with remaining batter. Gently swirl with knife.
• Sprinkle with remaining tablespoon of cinnamon mixture.
• Bake at 350 degrees for 45 minutes.