Cinnamon Swirl Bread

makes one 8 1/2 inch by 4 1/2 inch loaf


For the Dough

3 cups unbleached all-purpose flour, plus additional as needed

2 teaspoons instant yeast or 2 1/4 teaspoons active dry yeast (.25 ounce packet)

1 1/2 teaspoons kosher salt

1/3 cup white granulated sugar

4 Tablespoons (2 ounces) unsalted butter, melted

1/4 cup nonfat dry milk

1/4 cup potato flour (I use Bob's Red Mill)

1 cup lukewarm water

1/2 teaspoon pure vanilla extract

1 extra large egg


For the Filling

3 Tablespoons light brown sugar

3 Tablespoons confectioners' sugar

2 Tablespoons ground cinnamon

2 Tablespoons milk

1 teaspoon pure vanilla extract


For the egg wash

1 egg

1 Tablespoon milk


Combine the flour, yeast, salt, sugar, butter, dry milk, potato flour, water, vanilla and egg in the bowl of a standing mixer fitted with the dough hook and knead until smooth and elastic, about 5-7 minutes.  You can also make this by hand or in a bread machine.  Adjust the dough's consistency with additional flour as needed but remember, the more flour you add, the heavier and drier your bread will be.  Transfer the dough to a lightly floured work surface and shape into a ball.  Lightly spray the inside of a large bowl with non-stick cooking spray.  Place the dough in the bowl and loosely cover with a kitchen towel or plastic wrap and place in a draft-free space to rise until doubled in size, about 1 to 1 1/2 hours.


Gently press down the dough to release the gas bubbles. Transfer the dough to a lightly floured work surface.  Shape the dough into an 8 inch by 18 inch rectangle; short side facing you.  In a small bowl, combine the sugars and cinnamon.  In a separate small bowl, combine the milk and vanilla.  Brush the dough with half of the milk mixture.  Sprinkle the cinnamon sugar mixture evenly over the dough leaving a 1/2 inch border at the opposite short end.  With the short side facing you, tuck and roll the dough, brushing the bottom side of the roll with the remaining milk mixture as you turn.  Pinch the end seam together and place the dough in an 8 1/2 inch by 4 1/2 inch loaf pan that is lightly greased.  Cover the dough with a sheet of plastic wrap lightly sprayed with non-stick spray and place in a warm draft-free space.  Allow the dough to rise until it is 1 inch above the rim of the pan, about 1 hour.


Meanwhile, preheat the oven to 350° F.  In a small bowl, whisk together the egg and milk for the egg wash.  Brush the top of the dough with the egg wash.  Bake for 35-40 minutes or until the top is golden brown.  Tent lightly with aluminum foil for the last 10 minutes if the top appears to be browning too quickly.  Remove the bread from the pan and allow to cool on a wire rack.  Enjoy!


Printed from thegalleygourmet.net