This is the tenth recipe in the second collection in the recipe subsection of my personal website: Cinnamon Swirl Bread. Click through for the same recipe as below with photo illustrations.
A new ebook containing all ten recipes will be available shortly. Starting next week, a third collection will be started.
sponge ingredients:
1/2 C leftover mashed potatoes, cold
3/4 C 2% milk, scalded
1/2 C unbleached flour
2-1/4 tsp active dry yeastremaining loaf ingredients:
1/2 tsp salt
1/4 C granulated sugar
1/4 C corn oil
1 tsp vanilla
2 C unbleached flourflour for kneading
cinnamon sugar
Non-stick cooking spray
1. Combine sponge ingredients in large mixing bowl. Stir briskly to mix thoroughly. Cover with damp cloth and place in warm location to proof. (Sponge is proofed when the surface looks curdled.)
2. Add salt, sugar & corn oil to sponge; stir briskly with wooden spoon. Add flour to sponge in half-cup increments, stirring to mix after each. (You may need a little more or a little less than the 2 cups.) Dough should form a ball.
3. Turn dough onto well-floured board and knead until smooth, about ten minutes. Add flour as needed to prevent sticking.
4. Form dough into ball, place in mixing bowl sprayed with non-stick cooking spray, cover with damp cloth and let rise until doubled.
5. Punch down risen dough, turn out onto floured board, and roll into a large flat rectangle. (You may need to allow the dough to rest for a couple of minutes for it to roll large and flat.)
6. Sprinkle the surface of the flat dough with cinnamon sugar. Firmly roll the dough jelly-roll fashion, and tuck the open ends underneath. The seam of the roll should go on the bottom.
7. Place in loaf pan, cover with damp cloth, set in warm place and let rise for 20 to 30 minutes. (I score the top of the loaf, as shown in the photo, to identify the type of bread. Different types of bread are scored differently.)
8. Bake at 350°F for 30 to 40 minutes, until browned. Loaf is done when it sounds hollow when pinged with a finger or gently knocked.
7. Turn loaf out of loaf pan onto cooling rack. Allow to cool for 5 minutes before trying to slice.
Makes one loaf.
Note 1: I scald milk for a single loaf of bread by microwaving on high using the “beverage” setting at 1 cup.
Note 2: the second rising is not meant to allow the loaf to reach its full height. It should “pop” in the hot oven when the gas created by the yeast in the second rising expands as it heats.
I will submit this to the Carnival of the Recipes.
The first collection of recipes is available as a free downloadable ebook from either the recipe section or the ebook section of my personal website.
You are invited to visit the CoHR, Christmas shopping edition. “CoHR” is the Carnival of Hurricane Relief, a grassroots online effort to maintain awareness of the Gulf Coast as its people work towards recovery from the 2005 hurricane season.
If you are an individual, small business or non-profit directly and adversely affected by the 2005 hurricane season, you may request a listing free.
If you are shopping for Christmas, you are encouraged to find one item from your Christmas list from among the items and services available from Gulf Coast individuals, small businesses and non-profits.
