Cinnamon Swirl Bread

This bread is so good, like a real old-fashioned bakery quality.  Do yourself a favor and make sure you have salted butter in the house for when it’s toasted.  The real stuff – don’t spend 4+ hours making bread from scratch and then spraying butter flavored salt to save a few calories.  I planned on this being Cinnamon Raisin Bread, but I missed the step to add the raisins and it was still so good. Cinnamon_Swirl_Bread_01First make the cinnamon sugar mixture by combining sugar, brown sugar and cinnamon.Cinnamon_Swirl_Bread_02Mix the dry ingredients in the stand mixer with the dough hook and add the yeast.Cinnamon_Swirl_Bread_03Mix warm milk with egg yolks and add to the dry ingredients.Cinnamon_Swirl_Bread_04The cinnamon-sugar mixture not only creates the swirl, but is added to the dough itself.  Once done kneading in the mixer, the dough is very smooth and elastic.Cinnamon_Swirl_Bread_05First rise takes about 75 minutes.Cinnamon_Swirl_Bread_06Sprinkle the remaining cinnamon-sugar mixture inside, spray with water to create a damp consistency.Cinnamon_Swirl_Bread_07Second rise takes about 45 minutes.Cinnamon_Swirl_Bread_08Remaining cinnamon-sugar goes on top before baking.  In other news, I created a new font by accident.Cinnamon_Swirl_Bread_09The swirl is the best part.  My dough was too big so I just sliced the end off to fit in the pan.  Ended up being the best piece, once toasted.Cinnamon_Swirl_Bread_10I highly recommend making this and other bread products.  While it is time-consuming, it is worth every single minute!

monkey bubble bread.

posting this on here has been on my to-do list for quite some time now, but it feels good to post again :) this bubble bread is from a great cookbook –  baked.  making the dough home-made makes a big difference, it’s very smooth and not too sweet.  you could alternately use canned biscuit dough, but i recommend taking the extra step to make it from scratch.

 it’s a bundt!  spray with non-stick to coat.

beat dry ingredients in the bowl of a stand mixer to combine.

warm milk to just above room temperature.

teeny tiny beads make wonderful things.

add yeast to warm milk { and } whisk to dissolve.

 add 1 slightly beaten egg to the dry mix.

add warm milk mixture in a slow stream.

add melted butter.

mix until silky { and } smooth.

using dark brown sugar instead of granulated makes it a richer caramel.

 time to dip { and} coat.

it will be  v e r y  hot when coming out of the oven – be careful.