I'm submitting 2 versions of a wonderful semi-sweet bread that I've been
making the last week or so. Both recipes are of King Arthur Flours origin.
The second one posted is my version using a sourdough starter. Have not
tried the first entry but my version is really good. There is one small
problem. Between the top crust of the bread and the first swirl of cinnamon
filling I always get a big gap. I've tried this recipe three times and
can't seem to determine how to keep this layer from separating. Perhaps
some kind person on the list can give me some hints. The last time I made
this loaf I brushed some beaten egg and water over the rolled out dough
before adding the cinnamon filling, thinking that might help adhere the
filling to the dough...No luck there.
In the meantime hope you find either one of these versions to your liking.
Makes great toast and King Arthur Flours says it's also good for French toast.
Joni repasch
Cinnamon Swirl Bread #3037
Dough:
3 cups KA A-P flour
3 Tbsp Lora Brody's Dough Relaxer
1 Tbsp Instant Yeast
3 Tbsp butter
3 Tbsp non-fat non-instant dry milk
3 Tbsp sugar
1 cup water
1 1/4 tsp salt
Filling
3/4 cup KA Baker's Cinnamon Filling*
3 Tbsp water
*You might substitute super-fine sugar and ground cinnamon to taste.
Combine all of the dough ingredients, and mix and knead them together--by
hand, mixer or bread machine--till you've made a soft, smooth dough. Allow
the dough to rise, covered, for 1 1/2 hours.
Roll the dough into an 8 x 24-inch rectangle. Mix together the filling
ingredients, and spread it on the dough, leaving a 1-inch border. Roll the
dough up starting with a short edge, pinch the ends closed, and fit it,
seam-side down, into a lightly greased 8 1/2 x 4 1/2-inch bread pan. Cover
the pan, and allow the loaf to rise for about 2 hours, or till it's crowned
a scat 1 inch above the pan's rim.
Bake the bread in a preheated 350F oven for 40 to 45 minutes, tenting it
lightly with aluminum foil after 20 minutes so that it doesn't
over-brown. Remove it from the oven, and allow it to cool on a wire rack.
YIELD: 1 loaf
SOURCE: King Arthur Flour Recipe from their Baker's Cinnamon Filling bag:
Item # 3037.
Joni's Cinnamon Swirl Bread with a Sourdough Starter
Dough
3 cups KA A-P flour
3 Tbsp Lora Brody's Dough Relaxer
1 scant Tbsp Fermipan Brown Instant Yeast (or regular instant yeast)
3 Tbsp butter
3 Tbsp non-fat non-instant dry milk
3 Tbsp sugar
1/2 cup water (used 3 3/4 ozs)
1/2 cup white sourdough starter (refreshed)
11/4 tsp salt
Filling
3/4 cup KA Baker's Cinnamon Filling [see notes above]
1/2 tsp freshly ground mace [from Blade mace, Penzeys Spices]
1/2 tsp freshly ground cardamom [from whole pods]
1/2 tsp Orange Oil
3 Tbsp water
Glaze
1 small whole egg, or egg white,
beaten with 1 Tbsp water
MIXER METHOD: Kitchen Aid
Using paddle attachment, mix all dough ingredients, except salt and water
in mixing bowl. With mixer running on #1 slowly pour in enough water to
make a nice slack dough. Stop machine, cover and allow dough to rest 20
minutes. Switching to dough hook, add the salt and knead the dough until a
soft dough forms. I knead for 3 minutes, shut off machine for 2 minutes,
knead again 2-3 minutes, rest dough another minute or two, then knead by
hand a few minutes. (you want a very supple dough). Add a tad more water
or flour during the kneading process, if necessary. Cover, to rise 1
1/2 hours.
Punch down, roll out in a 8" x 24" rectangle. [brush on a mixture of beaten
whole egg and a little water over the rolled out dough -- optional]. Mix
filling and spread on the dough, leaving a 1" border on all sides. Roll
dough up starting with the short edge. Pinch ends closed, fit it, seam-
side down into a lightly greased 8 1/2" x 4 1/2" bread pan. Cover, to rise
about 2 hours, or till it's crowned a scant 1" above the rim.
Paint on the egg glaze just before placing loaf in oven.
Bake in a preheated 350F oven for 40-45 minutes, tenting lightly after 20
minutes. Remove from pan, smear with soft butter, if desired, and allow to
cool on wire rack. [Required almost a hour to bake to 190F.]
YIELD: 1 loaf (1 lb 10 oz)
SOURCE: Created by Joni Repasch 09/05/00 and based on a King Arthur Flour
Recipe from their Baker's Cinnamon Filling bag: Item # 3037.
Notes are based upon the first attempt at this recipe 09/05/00
Date Tested: 09/05/00; 09/07; 09/11
Results: Delicious, but large spaces between the swirls. Bread falls apart
because of this.
Ingredients: Measured out 1/2 cup for the water, added 1/2 cup sourdough
starter to replace the full cup of water.Used all of the flour, but only 3
3/4 oz water. Still could have been a tad slacker.
To the filling mixture added freshly ground mace and cardamon, plus 1/2 tsp
orange oil.
Rolled out the dough too wide; had to scrunch it together to make it fit the
pan.
Glazed loaf with beaten Egg Beaters and a little water.
Smeared on soft margarine after baking.
Method: Kitchen Aid - My regular method.
1st rise: 1 1/2 hours
2nd rise: 1 hour
Baking: 60 minutes
Comments: Nice dough to work with. If you spray your work surface with
vegetable oil before rolling out the dough, it will be easier to roll. I
used a tiny plastic spatula to smear on the filling.
Other Notes: Baker's Cinnamon Filling # 3037. Ingredients: Sugar, spray
dried shortening, cinnamon, Instant Clearjel, natural butter flavor,
available from King Arthur Flour Co.