Egg Bread W Cinnamon Swirl Recipes

CINNAMON SWIRL BREAD

Steps:

• You can mix the dough by hand, with a stand mixer or in a food processor.
• Combine the water, milk and egg in a liquid measuring cup.

CINNAMON SWIRL QUICK BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar. , Grease the bottom only of a 9x5-in. loaf pan. Pour half the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl., Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf.

CINNAMON BREAD MORNING CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Cube the bread and mix that with the cubed cream cheese.
• Layer half of this into a 13x9 inch baking dish or 2 quart casserole dish.
• Mix together the milk and syrup with the eggs and pour half of this mixture over the bread and cheese.
• Add remaining bread and cheese and pour remaining egg mixture over the top.
• Dust with cinnamon.
• Bake for 45 minutes.
• Serve with extra syrup.

CINNAMON SWIRL BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, 1/2 cup sugar, eggs, butter, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Mix cinnamon and remaining sugar. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x8-in. rectangle; sprinkle each with about 1/4 cup cinnamon sugar to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in 2 greased 9x5-in. loaf pans, seam side down., Cover with kitchen towels; let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.

SOURDOUGH CINNAMON SWIRL BREAD

Steps:

• Using a stand mixer with a bread hook combine water, sourdough starter, olive oil, honey, and salt.
• Slowly add in flour 1 cup at a time beating until well incorporated and the dough begins to pull away from the bowl and form a ball. Keep mixing for an additional 5 minutes. You can also mix by hand in a large bowl and knead for 7 minutes.
• Place dough in a greased bowl and cover with plastic wrap and let double in size. This can take 5-8 hours or longer depending on the temperature in your kitchen and how bubbly your starter is. Let it go till it doubles even if it takes longer than 8 hours.
• Once doubled, place dough on a floured board and cut dough into 3 equal pieces.
• Using a rolling pin, roll your first piece of dough into a large 15" X 6" rectangle.
• Whisk together your egg and water to create an egg wash, and in a separate bowl mix together your cinnamon and coconut sugar.
• Brush your egg wash on the dough using a pastry brush.
• Sprinkle on cinnamon sugar and orange zest where you applied the egg wash.
• Roll up your dough from the long angle and pinch the open ends together.
• Using a pizza cutter or sharp knife, cut the dough down the center (gently) leaving an inch of dough connected at the top.
• Gently braid your two strands one over top of the other until you get to the end.
• Pinch together ends to form into a mini wreath.
• Repeat with the remaining dough pieces. Put onto a greased or parchment-lined baking sheet, leaving a good amount of room in between to allow for rising. Cover loosely with plastic wrap and allow to rise for 1 hour.
• Preheat oven to 425°F. Gently coat with an egg wash and bake for 20 minutes. Allow to cool for ten minutes before serving.

CINNAMON SWIRL BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
• In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
• Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
• Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.

EGG BREAD W/ CINNAMON SWIRL

Steps:

• Combine 2c of the flour and the yeast. In a saucepan heast and stir milk, sugar, marg. or butter, and salt until warm and margarine almost melts. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. Turn out onto a lightly floured surface. Knead in enought of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place until double (about 1 hour). Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. On a lightly floured surface, roll each half of dough into a 12x7" rectangle. Brush lighty with water. Sprinkle half of the Cinnamon sugar mixture over each rectangle. roll up from one of the short sides. Seal edge and ends. Place seam down in greased loaf pans. Cover and let rise until almost double (approx 30 mins). Bake in a 375 degree oven for 25 to 30 minutes or until done. Cover loosely the last 10 to 15 minutes of baking, if necessary. Remove from pans to cool.