Cinnamon Swirl Bread

I made you bread.

I thought you might like some.

When I got my Kitchenaid mixer, the first thing I wanted to do was bake bread. I've had bread recipes saved for months just waiting for the day I'd get the tools I needed to make fresh bread. It's kinda funny that this cinnamon swirl bread required absolutely no tools. Just a bowl and a wooden spoon. Go figure.

There is something very rewarding about making bread. It's soothing and very tranquil. I was totally relaxed as I made it.

Which is saying a lot. My patience didn't get the best of me.

Which means you can do this.

Dough does not rise in my kitchen. The first time I tried to get dough to rise I was in a panic. It never rose. So, after numerous attempts to get my pizza doughs to rise, I've found the perfect method. I boil 1/2 cup of water in a saucepan, remove it from the heat and place a wire rack on top. I set the bowl with the dough on the wire rack and cover it with a clean towel. Works every time.

This dough was huge. It took over the entire bowl and deflated after I punched it down.

My favorite part is kneading the dough. Once you've got it at the right consistency (you will have to add more flour as you knead and roll the dough around) it's a walk in park.

I opened the oven a few times to peek inside and the smell was heavenly.

It has to be served warmed. I like it best toasted with a slab of butter.

There are two things that I'll change next time I make it.
1. It needs more cinnamon.
2. It needs more butter.

I hope you try it. Let me know what you think! Enjoy!

Source: Recipe Girl

Bread:
1 Tablespoon butter
1/2 cup milk
2 Tablespoons granulated white sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 envelope (2 1/4 teaspoons) active dry yeast
3/4 cup warm water (105 to 115 degrees F)
3 cups all-purpose flour, divided + more for surface work

Filling:
2 Tablespoons butter, softened
2 Tablespoons granulated white sugar
1 Tablespoon brown sugar
1 Tablespoon ground cinnamon

In a microwavable up, heat butter and warm milk in short bursts; stir together until butter is melted. In a large bowl, stir sugar, salt and cinnamon. Pour warm butter/milk mixture into the bowl; stir. In a glass measuring cup or small bowl, mix yeast and warm water until yeast is dissolved; pour into the bowl and stir.

Mix in 2 1/2 cups flour. Turn out dough onto a floured board (dough will be sticky). Sprinkle remaining 1/2 cup of flour (you might need more) onto the dough and knead until the dough is soft and smooth (4 to 5 minutes). Add additional sprinkles of flour, if needed.

Put dough into a greased bowl; turn the dough over so the top of the dough is greased too. Cover with a clean dish towel and let rise in a warm place for about 60 minutes, or until doubled in size. Punch down the dough in the bowl with your fist. Turn dough onto a floured surface and knead for about 1 minute.

Roll dough out into a basic rectangular shape. Use a butter knife or your clean fingers to spread 2 tablespoons softened butter on the surface of the rolled out dough. In a small bowl, mix white sugar, brown sugar and cinnamon. Sprinkle this mixture on top of the butter.

Roll up dough and form into a loaf. Place into a buttered 5x9-inch bread pan, seam side down. Cover with a clean dish towel and let rise in a warm place until doubled in size, about 30 minutes.

Preheat oven to 375 degrees F. Score risen dough in the pan by cutting 3 slashes diagonally across the top of the loaf with a sharp knife. Bake bread for 35 to 45 minutes, or until golden brown. Fully baked bread should sound hollow when tapped. Turn out bread and let cool on a wire rack.

Have you made bread before? What was your experience like? Got any recommendations?