Friday, July 01, 2005

Cinnamon Swirl Bread

Cinnamon Swirl Bread(Adapted from a Bread Baker's Apprentice Recipe)

3 1/2 cups unbleached bread flour
4 teaspoons granulated sugar
1 1/4 teaspoons salt
2 teaspoons instant yeast
1 1/4 teaspoons ground cinnamon
1 large egg, slightly beaten
2 tablespoons shortening, room temperature
1/2 cup buttermilk, room temperature
3/4 cup water, room temperature
1/2 cup granulated sugar
2 tablespoons cinnamon

In a large bowl, whisk together the flour, sugar, salt, yeast and cinnamon. Add the egg, shortening, buttermilk and water. Stir together with a wooden spoon until the ingredients come together and form a ball. Adjust with flour or water if the dough seems too sticky or too dry and still.

Sprinkle flour on a counter, transfer the dough to the counter, and begin kneading. The dough should be soft and pliable, tacky but not sticky. Add flour as you knead, if necessary, to achieve this texture. Knead by hand for approximately 10 minutes

Spray a large bowl with cooking spray. Transfer the dough to the bowl, rolling it to coat it with the spray. Cover the bowl with plastic wrap. Let rise at room temperature for approximately 2 hours, or until the dough doubles in size.

Divide the dough into 2 equal pieces. Roll out each piece to a 5" x 8" rectangle. Sprinkle cinnamon sugar mixture over the dough and roll up into a tight roll. Pinch the seams to close. Place each loaf in a lightly oiled 8 1/2-by-4 1/2-inch pan, mist the tops with spray oil, and cover loosely with plastic wrap.

Let rise at room temperature for 60 to 90 minutes, or until the dough crests above the lips of the pans and is nearly doubled in size.

Preheat the oven to 350 degrees with the oven rack on the middle shelf. Carefully move the loafs into the oven.

Bake for 20 minutes. Rotate the pans 180 degrees for an even baking and bake for another 20 to 30 minutes. The finished breads should register 190 degrees in the center and be golden-brown on top and lightly golden on the sides and bottom. When tapped on the bottom you should hear a hollow sound.

Remove the breads from their pans and cool on a rack for at least 1 hour.


  1. I am always looking for that perfect cinnamon swirl bread. I recently adapted the Cook's Illustrated recipe by "upgrading" it with my own apple cinnamon swirl invention -- good, especially for french toast, but not that perfect balance of moistness, airy texture and strong spice that I am seeking. What is your opinion of this Bread Baker's Apprentice version (have you made it again?)?

  2. I have made it a few times since - check here for the main post.

    See here