Imagine the warm, inviting aroma of freshly baked bread wafting through your home, enticing everyone to gather around the kitchen. Amish Cinnamon Swirl Bread is not just a recipe; it's a delightful experience that transforms simple ingredients into a masterpiece of flavor and texture. With its soft, fluffy interior and a luscious swirl of sweet cinnamon goodness, this bread is perfect for breakfast, dessert, or any time you crave a little comfort. Ready to impress your family and friends? Let's dive into the secrets of baking this irresistible loaf!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 packet active dry yeast
- 1 teaspoon salt
- 1 cup warm milk
- 1/4 cup melted butter
- 1 large egg
- 1 tablespoon cinnamon
- 1/4 cup brown sugar
Instructions
- In a large mixing bowl, combine warm milk (around 110°F) with active dry yeast and let sit for 5-7 minutes until the mixture becomes foamy and activated.
- Add melted butter, sugar, salt, and the beaten egg to the yeast mixture. Whisk thoroughly to combine all wet ingredients.
- Gradually incorporate the all-purpose flour into the wet ingredients, mixing until a soft, slightly sticky dough forms. Knead the dough on a lightly floured surface for 6-8 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for approximately 1 hour or until the dough has doubled in size.
- While the dough rises, prepare the cinnamon filling by mixing brown sugar and ground cinnamon in a small bowl.
- Once the dough has risen, punch it down and roll it out on a floured surface into a rectangular shape, approximately 9x14 inches.
- Sprinkle the cinnamon-sugar mixture evenly across the rolled-out dough, leaving a small border around the edges.
- Carefully roll the dough tightly from the long side, creating a swirled log. Pinch the seam and ends to seal.
- Place the rolled dough into a greased 9x5 inch loaf pan, cover, and let rise again for 30-45 minutes until puffy.
- Preheat the oven to 350°F (175°C) during the second rise.
- Bake the bread for 30-35 minutes, or until the top is golden brown and sounds hollow when tapped.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Perfect Yeast Activation: Ensure your milk is warm but not too hot—around 110°F is ideal. This temperature helps the yeast activate without killing it, leading to a beautifully risen dough.
- Knead with Care: Knead your dough until it’s smooth and elastic, about 6-8 minutes. This step is crucial for developing the gluten, which gives your bread its wonderful texture.
- Warm Rising Environment: To help your dough rise effectively, find a warm, draft-free spot in your kitchen. You can even turn on your oven for a few minutes, then turn it off and place the dough inside to rise.
- Don’t Rush the Second Rise: Allow your rolled dough to rise until it’s puffy before baking. This step is essential for achieving that light and airy texture.
- Check for Doneness: When baking, tap the top of the loaf; if it sounds hollow, it’s ready! This simple test will ensure you have a perfectly baked bread every time.
- Cooling is Key: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. This prevents the bottom from getting soggy and allows for even cooling.
- Slice with Care: For clean slices, use a serrated knife and wait until the bread is completely cool. This will help you achieve beautiful, even slices perfect for sharing.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 5g
Fat: 8g
Saturated Fat: g
Cholesterol: 35mg
