For the longest time working with yeast terrified me.
It seemed so complex.
There were numerous times that I would follow a recipe exactly only to have my bread or dough not rise. It was a heavy lump and I was left confused and a little sad.
Well, then my momma shared her bread machine with me and I realized just how simple bread making really is.
The trick that I have learned is that everything must be at room temperature, or warmed if you are like me and never plan ahead. This may be old news to some, but to me, once I learned that, I never had a batch of bad dough.
With all of that said. This bread is amazing, or trouble, depending on the way you look at it.
I found this recipe in the cookbook that came with the bread machine.
There’s something so magical about using a cookbook.
Am I right!?
Now a days most of my recipes are stored and saved on my phone, but when I pull out my cookbook, that’s usually when the real magic happens.
This bread resembles cinnamon rolls in that it is sweet and gooey and just yum. You can allow the dough to rise overnight in the refrigerator for a fresh from the oven morning treat, or you can bake it up immediately and then keep it all for yourself. Remember I said this could be trouble? Yea, I wouldn’t know anything about that.
Enjoy my friends.
Cinnamon Swirl Bread
1 1/4 Cup Milk warmed
1 1/2 Tablespoon Butter melted
4 1/2 Teaspoon Sugar
1 1/2 Teaspoon Salt
3 Cups Bread Flour
1 Tablespoon Yeast
4 Tablespoons Butter very soft
6 Tablespoons Brown Sugar
1 1/2 Teaspoon Cinnamon
Cinnamon Swirl Bread
Put first six ingredients in bread machine in order shown, choose dough setting and allow machine to do its thing.
If you do not have bread machine add ingredients to your stand mixer. Add milk and butter first. Then dissolve the yeast, sugar, and salt. Once dissolved slowly add in flour, using dough hook attachment. Mix for five to ten minutes on a low level and then remove dough ball to a lightly floured surface. Knead by hand for one to two minutes and then place dough ball in a lightly greased bowl and cover loosely. Allow to rise in a warm place for thirty minutes.
Once dough is risen, remove from bowl or bread machine and roll dough out on a lightly floured surface. Roll out into a large rectangle and allow to rest while you mix up cinnamon sugar topping.
In a small bowl combine butter, brown sugar, and cinnamon. Once combined sprinkle onto dough. After topping is evenly distributed roll dough up into a cylinder. Tuck both edges under and place into a prepared bread pan. Loosely cover and allow to rise for another hour or overnight in the refrigerator.
Bake the loaf in a preheated 350 degree oven until top is lightly browned and a skewer inserted in the bread comes out clean, usually thirty to thirty five minutes. Remove the bread from he pan and put it on a wire rack to cool. Allow to cool enough so warm sugar doesn’t burn you. Slice and serve warm, with a little extra brown sugar sprinkled on top.
//recipe from The Bread Machine Book. All photography is my own, please ask permission before using my photos.