Sometimes I come across a recipe on a blog and I HAVE to make it ASAP. When I saw Jenna’s whole wheat cinnamon swirl bread I knew it wouldn’t be long until I was baking it in my own oven. The way she described it sounded mouth-watering and I couldn’t stand to not smell it baking.
After work today I came home and knew I’d be baking that bread. I was craving that bread in my belly! I got right on it and finally around 10 pm it was done!
The aroma of the baked bread filled our home and drove me nuts! I had to cut into it almost immediately. I was initially surprised because I thought it would be much sweeter. I don’t know why I was expecting an almost cinnamon roll like bread but it was not disappointing. It’s plenty sweet and really, is there anything better than fresh warm bread? I don’t think so…
Cinnamon Swirl Bread
1/2 cup warm milk
1/2 cup warm water
1/4 oz instant yeast
1/2 cup sugar + 1 Tbs.
6 T butter, softened and divided
1 cup whole wheat flour
2 cups all purpose flour
1.5 Tbs cinnamon
1 & 1/4 tsp salt
1 egg, whisked
1. Combine milk and water in a measuring cup. Add in 2 teaspoons sugar and the yeast. Let sit for up to 10 minutes or until foamy. Stir together.
2. While the liquid-yeast mixture is resting, mix your sugar, flours, 1 tablespoon cinnamon and salt in a mixer with the dough hook. Slowly pour the liquid into the dry ingredients on low speed. Turn the speed up to medium high and let it go for about 6-8 minutes or until smooth and elastic.
3. Spray a large bowl with cooking spray and let the dough rise, covered for 1.5 hours or until it has doubled in size. You want it to rise in a warm area.
4. While the dough is rising, combine the remaining 3 tablespoons of butter with 1/2 teaspoon of cinnamon, and 1 tablespoon sugar in a small bowl. Once the dough has risen, roll the dough out onto a lightly floured surface into a long rectangular shape. Smear the cinnamon sugar butter mixture all over the dough and roll tightly.
5. Place dough in a lightly greased loaf pan, cover and let rise another 1 hour. Preheat oven to 350 degrees. Brush dough with the whisked egg all over and bake for 40 minutes in the oven.
Jenna’s recipe calls for using the paddle attachment in the standing mixer. I’m not sure how I felt about this so I changed the recipe to the dough hook. I haven’t tried it yet myself but next time I make it I definitely am. The paddle attachment was very noisy. It sounded terrible, like my mixer was going to break. After 6 minutes I went to check on it and it smelled really bad! Like it might catch on fire.