Sourdough Cinnamon Swirl Bread Recipes

Steps:

• Put ingredients into bread machine in the order in which they are listed.
• Run through the dough cycle but remove dough before it rests to rise.
• Roll out dough on lightly floured surface into a rectangle.
• Spread with softened or melted butter and sprinkle with sugar and a very generous amount of cinnamon.
• Roll up tightly, as for cinnamon rolls.
• Moisten edge with water and seal.
• Place in greased pan (s), cover and let rise until double.
• Be patient, as rising time is totally dependent on your starter and how active it is.
• Uncover and bake at 350 degrees F for 25 to 30 minutes, or until golden brown.
• Brush tops with butter.
• Remove from pan and cool on rack.
• Note: You can make this into one large loaf, or several mini loaves.

Steps:

• Place sourdough starter, egg, 2 tablespoons plus 2 teaspoons margarine, flour, raisins, 2 tablespoons plus 2 teaspoons sugar, and salt in a bread machine in that order. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
• Place dough in a lightly greased bowl and cover with a towel. Place in a draft-free place to rise until doubled, 8 hours to overnight.
• Mix sugar and cinnamon together in a small bowl.
• Turn dough out on a floured surface. Roll into a 9-inch wide rectangle about 1/2-inch thick. Brush milk over dough; sprinkle cinnamon-sugar on top. Roll dough up tightly into a log and place in a greased 9x5-inch loaf pan. Let rise until at least 1 inch above the rim of the pan, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake loaf in the preheated oven until golden brown, about 45 minutes.

Steps:

• Starter/Levain Build
• Mix the starter, flour, and water in a jar. Mark the level with a rubber band and let ripen overnight. Use cold water and/or a higher feeding ratio in summertime so the levain doesn't finish all the food before morning.
• Final Dough Mixing and Bulk Fermentation
• Measure out the raisins and soak them in water while the dough rises.
• Mix the flours, water, levain, brown sugar, oil, salt, and 1 tsp of the cinnamon in a medium bowl. Cover and let rest 30 minutes.
• Do one round of stretching and folding, or another form of gluten development.
• Let the dough rise at room temperature until it has just about doubled in size. This can take anywhere from 4 to 10 hours depending on your starter strength and room/dough temperature. My dough needed 6.5 hours in a cool kitchen.
• Shaping and Final Proof
• Drain the raisins, lightly flour your work surface, and grease your loaf pan.
• Remove the dough from the bowl, and stretch and pat it out into a rectangle approx. 7" x 12". Sprinkle the remaining 3 tsp of cinnamon on the dough, and then add the drained raisins in a layer on top of the cinnamon.
• From a shorter edge, roll the dough into a tube and place it in your pan, seam-side down.
• Cover and proof the dough for 2-4 hours. You can also retard the dough overnight or longer, but make sure it has risen in the pan some at room temperature before refrigerating it. The dough is ready to bake when it has doubled or its highest part crests about a half-inch over the lip of a 9" x 5" x 2.75" pan.
• Baking
• Preheat your oven to 375°F for about 15 minutes with your oven rack in the second-from-the-bottom position.
• Brush the dough with water and load it into the oven.
• Bake for about 60 minutes or until the interior of the loaf is over 190F. Cover with foil if the top starts to brown too much.
• When the bread has finished baking, brush the top with oil or butter to keep it soft, and let it cool on a rack on one side to discourage settling of the crumb.
• You can store this bread in a plastic bag, beeswax wrap, or linen bag.

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar. , Grease the bottom only of a 9x5-in. loaf pan. Pour half the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl., Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf.

Steps:

• In a bowl, dissolve yeast in water. Add milk, butter, egg, cereal, sugar, salt and 2 cups flour; mix until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down; divide in half. Roll each portion into a 12x7-in. rectangle. Brush with egg white. , Combine sugar and cinnamon; sprinkle over rectangles. Starting with a short side, roll up tightly and seal edges. Place each in a greased 8x4-in. loaf pan. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks.

Steps:

• Mix both yeast and water together and proof.
• mix together sugar, butter, eggs, milk, and proofed yeast.
• Add 1 1/2 cups of flour and mix well.
• add the rest of the dough until a stiffish dough forms, cover and let rest for a few minutes then knead for about 5-10 minutes until soft.
• Cover and let rise until doubled in a greased bowl, punch down and let rise again.
• Then roll dough out into a rectangle then brush with a little bit of butter.
• Sprinkle with sugar cinnamon and nutmeg to taste then roll up jelly roll style.
• Place in a greased bread pan, or cookie tray and bake for 30-45 minutes at 375 F or until when tapped it sounds hollow.
• Cover if the top is browning too fast, when you take it out of the oven you may brush the top with extra butter to make a softer crust. Also you may freeze the cooked loaf and re heat in oven covered in foil until thawed and it taste just as good.

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.