ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cinnamon Swirl Loaf

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

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

Nutrition 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

How to Make It

  1. 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.

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

  3. 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).

  4. 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.)

  5. 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.

  6. Preheat oven to 375°.

  7. 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.

Oxmoor House Healthy Eating Collection