Cinnamon Swirl Bread
It's been a rough couple of weeks for me, blogging-wise. I'm sorry I haven't posted in a while. The new blogging software I'm using went a little wonky on me and I've been trying to get some of the "bugs" worked out. Thankfully, it looks like the problems are finally fixed and it's so nice to be blogging again. I missed it!
I can't say I'm at my personal best when it comes to dealing with stressful situations. Some people stay cool and unflappable. I don't. I wish I stayed cool and unflappable, but I it's really hard for me. Instead, I brood. I worry. And then I finally have a mini-meltdown. That's what happened this past week when I couldn't use my blogging software. It took a few days to get some answers to the problems that cropped up, and I had a very hard time being patient. All I wanted to do was log on, upload my pictures and write to you about what I made. And when I couldn't do that, I stressed out about it. It wasn't pretty. It never is when I stress out about something that's very important to me.
Since dealing with stress in a healthy manner is what I call one of my "life's challenges", I constantly try to remind myself to stay calm and keep perspective when I'm faced with something that irritates me or makes me agitated. I'm a proud Type A gal, so "going with the flow" isn't always easy for me.
But the other day, I decided I had to "go with the flow", so I forced myself to stop stressing, leave my desk and get into the kitchen to do the one thing that never fails to get me re-centered and calm: I baked. As much as I love to cook, baking is what helps me mellow out. I instantly started to feel better as I pulled out my stand mixer and started melting butter, measuring flour, and pouring milk. And I had no choice but to practice my patience skills as I waited for the dough to rise. Twice. It took the better part of the afternoon to make this lovely, fragrant loaf of homemade bread and that's just what I needed to help me get one step closer to being cool and unflappable.
Cinnamon Swirl Bread
Adapted from The Pioneer Woman1 cup milk plus 1/4 cup for egg wash mixture
8 T. unsalted butter plus 1 T. to grease the loaf pan
2 1/2 tsp. active dry yeast
3 eggs (2 for the dough, 1 for egg wash)
2/3 cup granulated sugar, divided
3 1/2 cups all-purpose flour
1 tsp. salt
2 T. cinnamonPreheat oven to 200 degrees. Once it has preheated, turn the oven off and place a large glass or metal bowl inside the oven to stay warm. Grease a loaf pan with 1 tablespoon of the butter and set aside.
In a small saucepan over low heat, warm 1 cup of the milk and 6 tablespoons of the butter until an instant-read thermometer registers between 100-110 degrees. Make sure that the milk mixture does not boil. Remove from the heat, sprinkle in the yeast and stirl gently to combine. Set aside for 10 minutes.
In the bowl of an electric mixer fitted with the paddle attachment, mix 2 of the eggs and 1/3 cup of the sugar until well combined. Pour in the milk-butter-yeast mixture and stir to combine. Add in half the flour and mix until combined. Add in the remaining flour and the salt and mix until combined.
Switch to the dough hook attachment and knead the dough over medium speed for 10 minutes. If the dough looks very wet and sticky and does not look like it is coming together into a ball, add 1/4 cup of flour and beat for an additional 5 minutes. The dough should form a smooth ball and pull away from the sides of the mixing bowl as it kneads.
Remove the bowl from the preheated oven and drizzle in a small amount of vegetable oil (about 1 teaspoon) and brush to coat the inside of the bowl. Transfer the dough to the oiled bowl, cover with plastic wrap followed by a dishtowel. Place the bowl of dough back into the warmed oven and let it rise for 2 hours.
After the dough has finished the first rise, transfer it to a lightly floured board or counter top. Using a rolling pin, roll the dough into a long rectangle, about 18-24 inches in length. Make sure the rectangle of dough is no wider than the loaf pan you are using. Melt the remaining 2 tablespoons of butter and smear over the entire surface of the dough. In a small bowl, combine the remaining 1/3 cup sugar with the cinnamon and mix well to combine. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough. Beginning at the far end, roll the dough toward you, keeping the roll tight. Once the dough has been completely rolled up, pinch the seam to seal. Transfer to the buttered loaf pan and place dough seam side down. Cover with plastic wrap and a dishtowel and transfer to the warmed oven to rise for another 2 hours.
Towards the end of the second rise, remove the dough from the oven and preheat the oven to 350 degrees. In a small bowl, combine the remaining egg and 1/4 cup of the milk to make an egg wash. Brush over the risen loaf. Bake for 40 minutes on the middle rack. When the bread is finished baking, remove from the oven and allow to cool completely in the loaf pan before serving. Store wrapped in plastic wrap at room temperature.
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