Cinnamon Swirl Twisted Bread-you won’t believe how easy this bread is to make!
Sometimes you just need to get in the kitchen and bake. This bread is a result of that.
I was in a bread baking rut. Not really a rut but I hadn’t baked bread in about a month. I missed playing with yeast. There’s just something about kneading bread dough mindlessly for 8-10 minutes. Forced to stand still with my hands occupied. The rocking and rolling movement of the dough against the counter. It forces my mind to slow down.
Yeah, I might be a bit ADD. It’s hard for me to just stand still and not be doing 10 things all at the same time. It doesn’t mean I do them all well, mind you, but I keep trying all the same.
I’ve tried to get organized about it. Create lists. But then I misplace the list, or I do half of the list and then run off on some tangent that kinda, sorta related to one thing on the list.
There used to be a term for this odd behavior when I was younger. Scatterbrained. Now I just look on it as my creative side over-running the logical side. I still keep lots of lists, I just don’t stick to them very often.
Wanting to get my hands into some bread dough, I thought of my Chocolate Babka but knew I didn’t want to spend all day making bread. I wanted it now, or at least in a few hours. And then it hit me, why not just make a Cinnamon Bread and give it a twist? Bread dough is so giving, after all, we knead it for 10 minutes, a little twist won’t hurt.
I may twist all my doughs from now on!
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- 1 cup milk
- 1/4 cup butter
- 3 1/2 tablespoons sugar
- 1 3/4 teaspoons salt
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 cup warm water (105-110 degrees)
- 5-5 1/2 cups all purpose flour
for the filling
- 4 tablespoons melted butter
- 1/2 cup sugar
- 1 tablespoon cinnamon
for the topping
- 1 cup brown sugar
- 3/4 cup flour
- 4 tablespoons butter, softened
- In mixing bowl dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes. (If you're having trouble with your yeast proofing, add 1/4 teaspoon of sugar. Gives it a jump start.)
- In a microwave proof bowl, heat milk, butter, sugar and salt just until butter is melted, it the microwave, about 90 seconds on high.
- Stir in milk mixture to yeast. Using the paddle attachment for your mixer, add in 3 cups of flour, blend until all combined.
- Switch out to the dough hook and slowly add more flour, 1/2 cup at a time, until a soft dough is formed. Knead dough in mixer about 7 minutes or about 10 minutes if by hand, until dough is smooth and elastic, adding flour as necessary to prevent sticking.
- Place dough in a large greased bowl, cover and let rise about 1 1/2 hours, until doubled in size.
- For the filling, stir together cinnamon and sugar, set aside.
- Using a pastry blender combine topping ingredients until well combined and crumbly. set aside.
- Punch down dough then remove from bowl and divide in half.
- Using one half of dough at a time, Roll dough out to about 10" x 20", the thinner the better. Lightly brush with melted butter, completely covering the surface. Dust dough with the cinnamon sugar. Starting with the long side of dough, tightly roll dough jelly roll style until you have a long tube of dough. Fold dough in half so ends are together. holding dough with both hands, one hand holding the 2 loose ends, the other hand holding the looped end, twist the dough 2-3 times (like wringing out a towel)
- Place twisted dough in a well greased loaf pan. Cover with damp dish towel and repeat with second half of dough. Let rise for about an hour in a warm location.
- Using remaining melted butter, brush tops of loaves with the butter then cover with the topping. Bake in a preheated 375 degree oven for about 40 minutes. Let cool in pan for 20 minutes then carefully remove to racks to cool completely.
recipe source ChocolateChocolateandmore.com
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