Cinnamon Swirl Loaf

Yield: 1 loaf, 12 servings (serving size: 1 slice)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 162
  • Fat: 3.2g
  • Saturated fat: 1.7g
  • Protein: 4g
  • Carbohydrate: 29.3g
  • Cholesterol: 24mg
  • Iron: 1.6mg
  • Sodium: 273mg
  • Calories from fat: 18%
  • Fiber: 1.1g
  • Calcium: 10mg

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

  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.
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