Tuesday, January 31, 2012

Cinnamon swirl bread.

fresh bread right out from oven

This is bread from heaven .the flavor is out of this world .the aroma  make you happy and it great in refegertor for week  so you can toast and enjoy.
And its great for breakfast brunch and even  for unusual  sandwich .  the texture is so soft  wonderful after cutting first slice you will thinking may be I am a  the best.
cinnamon bread.

Cinnamon swirl bread.
2 cups bread flour
1 envelope active dry yeast
3/4 cup whole wheat
2tbsp white sugar
2 egg white 1 egg yolk
1/4 cup canola oil
1 cup warm milk
2teaspoon cinnamon powder
1tsp vanilla sugar
1/4cup brown sugar
1/4cup raisins
1 egg yolk with 1tbsp milk for brushing

sliced bread.


 1.Place flour, white sugar, salt, and yeast into the bowl and whisk together add egg, melted butter, warm milk, and vanilla extract; pour into the flour mixture. Using wooden spoon to mix until the flour is moistened and a dough forms, then leave the bowl cover for 15 minutes after 15 minutes remove from bowl in to clean counter and knead for 15 minutes rest the dough for 25 minutes cover it with oily plastic wrap. And knead again for 15 minutes.

2. Now Place dough into a greased bowl, cover, and allow to rise in a warm place until doubled in bulk, about 1 1/2 hours. 3.Punch down dough, turn out onto a floured work surface, and Roll the dough into a 1/3-inch thick rectangle. Brush the square with melted butter. Mix together cinnamon and brown sugar in a small bowl, and then sprinkle evenly over the rectangle shape dough then sprinkle raisins on the top.

4.Roll it firmly into a log, pinch the ends to seal   and tuck them underneath. Place it into a greased, loaf pan. Cover, and allow rising in a warm place until doubled in size about 45 minutes. 

5.Preheat oven to 350 degrees F (175 degrees C).
6.Brush the tops of the loaves with egg wash of the egg yolk and milk mixture then bake in preheated oven until loaves are golden brown, and sound hollow when tapped, about 30 to 35 minutes.
 Make sure to sliced the bread after fully cool.

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