Ingredients
Dough
- 1/4-ounce packet highly active active dry yeast or 2 1/2 teaspoons active dry yeast or 2 1/2 teaspoons instant yeast
- 7/8 to at least one 1/8 cups lukewarm water*
- 3 cups King Arthur Unbleached All-Purpose Flour
- 1 1/4 teaspoons salt
- 3 tablespoons sugar
- 6 tablespoons unsalted butter, at 70 degrees
- 1/4 cup nonfat dry milk
- 1/2 cup instant mashed potato flakes
- *Make use of the lesser amount in summer time (or perhaps in a damp atmosphere), the higher amount in the winter months (or perhaps in a dry climate), and somewhere among all of those other year, or maybe your property is climate controlled.
Filling
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons King Arthur Unbleached All-Purpose Flour
- 1 large egg beaten with 1 tablespoon water, to clean on dough
Dough
- 1/4-ounce packet highly active active dry yeast or 2 1/2 teaspoons active dry yeast or 2 1/2 teaspoons instant yeast
- 7 to 9 ounces lukewarm water*
- 12 3/4 ounces King Arthur Unbleached All-Purpose Flour
- 1 1/4 teaspoons salt
- 1 1/4 ounces sugar
- 3 ounces unsalted butter, at 70 degrees
- 5/large nonfat dry milk
- 1 1/2 ounces instant mashed potato flakes
- *Make use of the lesser amount in summer time (or perhaps in a damp atmosphere), the higher amount in the winter months (or perhaps in a dry climate), and somewhere among all of those other year, or maybe your property is climate controlled.
Filling
- 1 3/4 ounces granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons King Arthur Unbleached All-Purpose Flour
- 1 large egg beaten with 1 tablespoon water, to clean on dough
Dough
- 1/4-ounce packet highly active active dry yeast or 2 1/2 teaspoons active dry yeast or 2 1/2 teaspoons instant yeast
- 198 to 255g lukewarm water*
- 361g King Arthur Unbleached All-Purpose Flour
- 1 1/4 teaspoons salt
- 35g sugar
- 85g unsalted butter, at 70 degrees
- 18g nonfat dry milk
- 43g instant mashed potato flakes
- *Make use of the lesser amount in summer time (or perhaps in a damp atmosphere), the higher amount in the winter months (or perhaps in a dry climate), and somewhere among all of those other year, or maybe your property is climate controlled.
Filling
- 50g granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons King Arthur Unbleached All-Purpose Flour
- 1 large egg beaten with 1 tablespoon water, to clean on dough
Instructions
- If you are using highly active or active dry yeast, dissolve it having a pinch of sugar by 50 percent tablespoons the lukewarm water. Allow the yeast and water spend time at 70 degrees for fifteen minutes, before the mixture has bubbled and expanded. If you are using instant yeast, you are able to skip this task.
- Combine the dissolved yeast (or instant yeast) with the rest of the ingredients. Mix and knead everything together—by hands, mixer or bread machine focused on the dough cycle—till you have made an even dough. Adjust the dough's consistency with a lot more flour or water when needed but don't forget, the greater flour you set while you are kneading, the heavier and drier one last loaf is going to be. If you are kneading inside a stand mixer, it will need about 7 minutes at second speed, and also the dough should barely clean the edges from the bowl, possibly sticking a little at the end. Inside a bread machine (or by hands), it ought to form an even ball.
- Put the dough inside a gently greased bowl. Cover the bowl, and permit the dough to increase, at 70 degrees, until it's almost bending in large quantities, about one hour. Rising might take longer, particularly if you've kneaded by hands. Provide lots of time to become quite puffy.
- As the dough is booming, result in the filling by stirring together the sugar, cinnamon, and flour.
- Transfer the dough to some gently greased work surface, and pat it right into a 6 x 20 rectangle.
- Brush the dough using the egg/water mixture, and sprinkle it evenly using the filling.
- Beginning having a short finish, roll the dough right into a log.
- Pinch the ends to close, and pinch the lengthy seam closed.
- Transfer the log, seam-side lower, to some gently greased 8 1/2 x 4 1/2 loaf pan. Tent the pan loosely with gently greased plastic wrap.
- Permit the bread to increase till it's crested about 1 within the rim from the pan, about one hour. Again, it might rise more gradually for you personally allow it to rise till it's 1 within the rim from the pan, even when that can take more than an hour or so. As the dough is booming, preheat the oven to 350F.
- Bake the bread for 40 to forty-five minutes, tenting it gently with aluminum foil following the first fifteen minutes. The bread's crust is going to be golden brown, and also the interior from the finished loaf should measure 190F with an instant-read thermometer.
- Take away the bread in the oven, and lightly release the perimeters having a heatproof spatula or table knife. Transform it from the pan, and brush the very best surface with butter, if preferred this gives it a gentle, satiny crust. Permit the bread to awesome completely before slicing.
Diet Information
- Meal 1 slice (54g)
- Servings Per Batch 16
Amount Per Serving:
- Calories 160
- Energy 45
- Total Fat 5g
- Saturated Fats 3g
- Trans Fat 0g
- Cholesterol 25mg
- Sodium 200mg
- Total Carb 24g
- Soluble Fiber 1g
- Sugars 6g
- Protein 4g
* The diet information deliver to this recipe is dependent upon the ESHA Genesis RD computer software. Substituting any ingredients may alter the published diet information.
theldara from Grey, TN
I have chose to make this bread two times now. I managed to get as written the very first time also it was tasty. I chose to make this today with simply one component substitution - I made use of dairy instead of water and overlooked the powdered milk. I managed to get in 3 small small-loaf pans, performing to length and tucking the roll part under prior to the second rise. This batch being much better than the final. The milk offered me a very tender, soft bread. I place a mostly decorative icing mix pattern on the top from the loaves. My children have devoured two loaves. I gave among the small loaves as a present and in addition they are raving about this! I will be staying with milk and causeing this to be more frequently.
Shirley from Raleigh, NC, USA
Best loaf I have produced in a lengthy time. Wonderful! I added one egg towards the dough combined with the other ingredients and loved the loaf better still. Because of the taters, this loaf is not dry the 2nd day either - If you're lucky enough to have leftovers!
I chose to make this cinnamon bread a few days ago and WOW, it had been great! I found it the right balance of cinnamon/sugar, despite the fact that after i was which makes it, I did not really expect so that it is enough cinnamon flavor, however it WAS. I would not change a factor from that perspective (cinnamon/sugar) within the recipe. I did not possess the milk powder accustomed regular dairy which switched out fine. The only real little factor which i observed concerning the dough after i visited roll it for that second rise, it had been an extremely wet dough which surprised me, since it had not felt wet around the first kneading. However that was most likely my fault, possibly I did not make use of the right flour/water ratio. Moving it to spread the cinnamon would be a bit challenging because the dough desired to spring back a little, however i stored in internet marketing and been successful in moving up and putting it within the pan for that second rise. The swirl arrived on the scene really pretty and noticeable. I certainly think the potato flakes put that one outrageous with added gentleness and flavor. I mainly use bread for toast each morning, which the first is divine. Not very sweet, although not the typical boring toast bread each morning. A very nice change. I additionally made French toast by using it also it was hands lower the very best French toast I have ever endured within my existence! If you have never made this kind of bread before, I recommend trying this recipe. Aside from my "wet dough" moment in the finish from the process, it had been easy to utilize.
Ken from Sterling, Veterans administration
Really tasty bread. It's my job to put pecans or almonds within the swirl. Regrettably, mine always arrives really dense. I am talking about, a minimum of I am getting loft from it now, but nonetheless. I am baking it within an 8" pan and allowing it to rise as directed. Maybe I am overkneading it? Anybody have tips?
Ken, you may be over-kneading the dough or just must much flour. Make certain to weigh it, single serving ought to be 4.25 ounces. If you are scooping or flowing in the bag, you are getting an excessive amount of per cup, which can make bread dense. Bryanna@KAF
SharonLL from Summerfield FL
This recipe arrived on the scene great. My hubby really think it is good. It's the first cinnoman swirl bread that switched out perfect. My bread didn't separate such as the other recipes I attempted. This can be a real keeper. I am certain I personally use it frequently. Interesting wonderful site and also the Bakers Hotline. I personally use both of them frequently.
Katie from New You are able to
I really like this recipe. I've baked this bread several occasions and it is often a popular. Tonight I accidentally left the salt out when mixing the components. The bread switched to be flavorless. Irrrve never recognized how important salt was at bread baking.
Yes, Katie! Salt is important when baking with yeast while you learned. Additionally to flavor it may also help control the speed of fermentation. Without our friend salt, our yeast breads would fall flat. Hopefully you enjoyed your learning baking experience! Kye@KAF
We actually such as this recipe like a loaf it bakes an amazingly soft dough for cinnamon buns (using Canadian flour). Made small cinnamon buns for work a few days ago and individuals raved at just how good it had been.
Anonymous Baker from
Richard from Phoenix
I have chose to make this bread 3 occasions now and am discovering that after moving the dough it over fills a 9x5 pan. The 2nd rise takes about fifteen minutes to become 1 " over the rim. It bakes all right but requires a while to get at 190, basically bake a white-colored bread (490 grams of flour) inside a 10x5 pan by using it, the white-colored bread is completed prior to the cinnamon bread. I weigh the flour for that cinnamon bread, 361 grams because the recipe states, so I am puzzled why I've a lot dough. It literally almost fills a 9x5 loaf pan.
This recipe was tested inside a standard size pan (8 1/2 x 4 1/2) as well as for this quantity of flour (361 g) the conventional sized pan ought to be appropriate. You've some happy dough, I have to admit, if it's billowing from a 9 x 5! You might want to consider lowering the yeast with a 1/two to threeOr4 t. Elisabeth@KAF
Julie from Scotland
I did not use potato flakes (I do not think we've individuals in Scotland!). Or milk powder but used half milk half water as my liquid. Made dough within my breadmaker and baked inside a conventional oven. Absolutely scrummy!
Julie from Scotland
I did not use potato flakes (I do not think we've individuals in Scotland!). Or milk powder but used half milk half water as my liquid. Made dough within my breadmaker and baked inside a conventional oven. Absolutely scrummy!
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