Cinnamon Swirl Loaf

recipe

Yield:

1 loaf, 12 servings (serving size: 1 slice)

Recipe from

Oxmoor House

Nutritional Information

Calories 162
Fat 3.2 g
Satfat 1.7 g
Protein 4 g
Carbohydrate 29.3 g
Cholesterol 24 mg
Iron 1.6 mg
Sodium 273 mg
Caloriesfromfat 18 %
Fiber 1.1 g
Calcium 10 mg

Ingredients

1 large egg, separated
1 teaspoon water
1 package active dry yeast
3/4 cup warm water (100° to 110°)
3 cups all-purpose flour
1 1/2 tablespoons butter or stick margarine, melted
2 tablespoons honey
1 1/4 teaspoons salt
Cooking spray
1 tablespoon butter or stick margarine, melted
2 tablespoons sugar
1 teaspoon ground cinnamon

Preparation

Combine egg yolk and 1 teaspoon water in a small bowl, stirring well with a whisk. Add 1 tablespoon yolk mixture to egg white, stirring well. Cover and chill remaining yolk mixture.

Combine yeast and warm water in a large bowl; let stand 5 minutes.

Lightly spoon flour into dry measuring cups; level with a knife. Stir 1 cup flour, egg white mixture, 1 1/2 tablespoons butter, honey, and salt into yeast mixture; stir 1 to 2 minutes or until well-blended. Stir in 1 3/4 cups flour to form a stiff dough. Sprinkle work surface with remaining flour. Turn dough out onto floured surface, and knead until smooth and elastic (about 5 minutes).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press 2 fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down; turn out onto a lightly floured surface, and knead lightly 4 or 5 times. Roll dough into a 14 x 7-inch rectangle. Brush dough with 1 tablespoon melted butter. Combine sugar and cinnamon in a small bowl. Sprinkle dough with cinnamon mixture. Roll up rectangle tightly, starting at short side and pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place dough, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in size.

Preheat oven to 375°.

Gently brush top of loaf with chilled egg yolk mixture. Bake at 375° for 30 minutes or until loaf sounds hollow when tapped. Remove bread from pan immediately; cool on a wire rack.

Note:

Oxmoor House Healthy Eating Collection

January 2002
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