Bread is something I make weekly, daily even at times….my bread machine gets quite a workout, so do my arms when I do it the “old-fashioned” way! Not much to say about this, but yum.
* I have gone through a few bread machines, too loved and used I guess!! Well, one “jumped” off the counter ~ let us remember to ALWAYS push the machine as far back on the counter as we can! That is one of the best bread machine tips hints and/or tricks I can give you!!!
* I like to brush the dough with a beaten egg white instead of butter, seems to hold the swirls together better, but you may certainly use the butter IF you prefer!
* I prefer to double the cinnamon/sugar mixture for the swirl……… forgot to mention that I also add raisins, as you can see. Just a handful or two will do!!
*When I REMEMBER to put the glaze on top, this bread is very close to the Cinnamon Swirl bread from the old Village Bakery, that was a wonderful treat when we had it!!
Cinnamon Swirl Bread
1 c. warm milk
1/4 c. warm water
1/4 c. soft butter
1 tsp. salt
1/4 c. sugar
5 c. bread flour
2 1/4 tsp. yeast
2 TB. butter (I use an egg white)
1/3 c. sugar
1 TB. cinnamon
1/2 c. or so of raisins (opt.)
Glaze: (oppss. forgot this time!! ugh)
1 c. powdered sugar
4-5 tsp. milk
1/2 tsp. vanilla
Layer the 1st 8 ingredients in your bread machine in order listed. Set to dough cycle, check after 5 minutes and add 1-2 TB. if dough seems too dry. When the dough cycle is done, turn out onto counter and divide in half. Roll each half to about a 10 x 8 inch rectangle. Brush with butter (or beaten egg white), combine the cinnamon and sugar, sprinkle 1/2 on each rectangle. Roll up tightly, starting with the short side. Pinch the ends to seal. Place seam side down in 2 greased 9 x 5 inch loaf pans. Cover and let rise in a warm place till doubled, about 1 hour. Bake @ 350* for about 25-30 minutes, may need to cover with foil if browning to quickly. Take out, cool 5 minutes, then dump on to a cooling rack to cool all the way. Combine glaze ingredients and spoon over both cooled loaves. ENJOY!!
This recipe came from an old church cookbook, I just jotted it down one day and cannot remember where I found it or what book it was in…sorry. But thanks to that person! I am WORKING on being better at recording where I get the recipe from…that was my “pre-blogging didn’t know what a blog was” days….