Cinnamon Swirl Bread

Cinnamon Swirl Raisin Bread - for Bread Machine Recipe #22179 at Recipezaar.com

I have been experimenting with bread machine recipes; and this has to be the BEST yet. I love it! Wonderful warm from the oven or toasted.

Publish Post

by Lane

3¾ hours | 3 hours prep

SERVES 15 , 1 loaf

• 1 large egg, room temperature plus
• 1/4 cup milk
• 3/4 cup water
• 1/4 cup softened butter
• 1/3 cup sugar
• 1 teaspoon salt
• 3 1/2 cups bread flour
• 2 teaspoons active dry yeast
• 1/2 cup raisins
• 1/3 cup butter, melted and cooled
• 1/3 cup sugar
• 3 teaspoons cinnamon
• 1 egg white
• 1 1/2 teaspoons sugar

1. Put milk and egg into measuring cup.
2. Add enough tepid water to make 1 cup.
3. Pour into bread machine pan.
4. Add the softened butter, 1/3 cup sugar, salt, bread flour and yeast.
5. Set bread machine to dough cycle.
6. Add raisins at the beep.
7. Remove the dough at the end of the dough cycle.
8. Roll dough to 10x12 rectangle.
9. Brush egg white on surface of dough.
10. Brush with melted butter.
11. Combine cinnamon and sugar.
12. Sprinkle over dough; leaving about 1 inch on each edge.
13. Roll from short side.
14. Pinch where it meets and roll ends under.
15. Place in loaf pan.
16. Cover with cloth and let rise for about an hour.
17. Preheat oven to 350 degrees.
18. Once the dough has risen, brush top with egg white and sprinkle with 1 1/2 teaspoon sugar.
19. Bake at 350 for about 35 minutes.

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Quick Oats Dinner Rolls

2 c. water
2 c. quick cooking oats
3 Tbsp. butter, softened
1/3 c. firmly packed brown sugar
1 1/2 tsp. salt
3 1/2 c. bread flour
1/2 c. whole wheat flour
2 tsp. quick rise yeast

Combine all ingredients in your bread maker in the order suggested in the manual. Select the DOUGH cycle. Divide dough into 16 equal pieces. Put into two greased 9-inch round cake pans. Allow to rise for 30 minutes or into double in size. Bake at 375 degrees for 15 minutes.

Classic Country Bread

1 1/2 c. water
2 Tbsp. canola oil
1/3 c. molasses
2 1/4 tsp salt
2/3 c. oatmeal (I used Bob's Red Mill 5 Grain Cereal)
1 1/3 c. whole wheat flour
2 1/2 c. bread flour
2 tsp. quick rise or bread machine yeast

Put all ingredients in bread machine in the order suggested by the manufacturer. Set on "dough" cycle. When dough is ready, split into two equal pieces and form into loaves. Please each loaf into a greased bread pan. Cover with a clean kitchen towel and allow to rise for 45 minutes. Bake in a 350 degree oven for 50 minutes. Remove from pans to wire racks and allow to cool before slicing. Makes 2 loaves. USE BREAD MACHINE ON DOUGH CYCLE?

Cuban Bread

5-6 c. all-purpose flour
2 T. dry yeast
2 T. sugar
1 T. salt
2 c. hot water (not boiling)
1 T. sesame or poppy seeds or oats

Mix 4 cups of the flour with the yeast, sugar, and salt. Pour in hot water and beat 100 strokes, or 3 minutes with a mixer. Stir in the remaining flour until the dough is no longer sticky. Knead 8 minutes. Place the dough in a greased bowl and cover with damp towel. Let rise 15 minutes. Punch down. Divide into 2 pieces, shape into 2 round loaves and place on baking sheet. Cut an X 1/2 inch deep on top with sharp knife. Brush with water and sprinkle with seeds or oats. Place on the middle shelf of a cold oven. Place a cake pan of hot water on the lowest shelf. Heat the oven to 400 degrees. Bake 40-50 minutes until deep golden brown. USE BREADMACHINE ON DOUGH CYCLE

Homemade Pita Bread

Homemade Pita Bread
(from The Baking Sheet)

1 packet active dry yeast
1 1/2 cups warm (105-115F) water
1 teaspoon sugar
1 teaspoon salt
3 1/2 cups all purpose flour

Combine sugar, water and yeast. Let stand for 15 minutes, until foaming. Stir in salt and flour until fully incorporated. Turn out onto a lightly floured surface and knead until smooth, about 5 minutes. Allow to rise in a lightly oiled bowl until doubled in size, 1 1/2 hours. Turn on your broiler and lightly oil a baking sheet. Punch the dough down, divide it into 10 pieces, and gather each piece into a ball; keeping all of them lightly floured and covered while you work. Allow the balls of dough to rest, covered, for 15 minutes so they will be easier to roll out. Roll out until balls form circles about 1/8 - 1/4 inch thick. (I used my Tortilla Baker to flatten them). Place on baking sheet and broil for 3 minutes, until lightly browned. Flip over and broil again for 1 1/2 - 2 minutes. You just have to keep an eye on these guys depending on how hot your broiler gets.
Remove from oven and cool between kitchen towels to keep the pitas moist. Store in an airtight container.

Pizza Dough

1 cup warm water
pinch sugar
1 package dry yeast (2 1/4 tsp.)
3 tablespoons olive oil (if in bread machine use 2T)
1/2 teaspoon salt
2 1/2 cups flour

Stir hot water, sugar and dry yeast until blended. Add oil, salt and flour. (I use a food processor). Stir until mixture forms a soft ball. Let rest 5 minutes. Roll out on a pizza stone or cookie sheet sprinkled with corn meal. Top with your favorite pizza sauce and toppings. Bake 450* 10-12 minutes or until golden brown.

Homemade English Muffins

1 1/4 cup milk, warm
3 tbsp butter or margarine (I melt it in the milk.)
1 1/4 tsp salt
1 egg, lightly beaten ( optional, I beat in the warmed milk and melted butter.)
4 cups flour
1 1/2 tsp. yeast

PREPARATION: This dough can be done in a bread maker... otherwise... Place ingredients in bowl and mix together. Knead in the extra flour until it's not very sticky. Allow to rise until double in bulk. Roll dough out onto cornmeal covered surface. Cut out dough into circles (whatever size you want). Cover and let rise about 30 minutes.

Heat frying pan (or griddle) to medium heat. Place muffing cornmeal side down. Cook about 10 minutes on each side. Split with a fork and use your choice of toppings. Enjoy!

Notes on Bread Experiences

1/31/09 Sat - used King Arthur All Purpose flour + SAF Perfect Rise yeast per T-Fal's instructions (no adjustments for producst) and made french loaf (2#) with medium crust. Came out dense and I felt drier than expected with a harder crust than expected. I wrapped the body loosely in plastic wrap overnight. It toasted well - but was densely crunchy. Paul had it at room temp and pronounced that he loved the hard crust, dense texture. He gave it an A+ and cut thin slices of it for sandwiches. I was surprised. I was looking for a thinner crunchy crust, and a softer inside. I'd give it a B.

2/1/09 Sun - used King Arthur All Purpose flour + SAF Perfect Rise yeast per T-Fal's instructions (no adjustments for producst) and made Cinnamon Brioche with light crust. Once again, the crust is harder and thicker and the inside denser and drier than I hoped. Maybe my machine is simply calibrated too hot?

2/2/09 Mon - got Best for Bread flour and started using it. Made Quick Loaf, with milk, and it tasted milky, was softly crumbed, high rising, much softer.

2/4/09 Wed - made a Raisin Bread recipe with egg, sugar and I added raisins and carefully measured the flour that had been "fluffed up" first. Set on light crust, cycle 4 (I think) and it still came out more done and more dry than desired. But Paul loved it.

Sandwich Loaf

Ingredients 2 lb. 2.5 lb. 3 lb.
water 1 1/8 cups 1 1/3 cups 1 2/3 cups
oil 1 1/2 Tbs. 2 Tbs. 2 1/2 Tbs.
salt 1 1/2 tsp. 2 tsp. 2 1/2 tsp.
sugar 1 1/2 Tbs. 2 Tbs. 2 1/2 Tbs.
dried milk powder 2 Tbs. 2 1/2 Tbs. 3 Tbs.
white flour 3 1/2 cups 4 1/4 cups 5 1/3 cups
yeast (active dry, quick-rise or bread machine) 11/2 tsp. 1 1/2 tsp. 2 tsp.

Add the ingredients into the bread pan in the order listed. Place the bread pan in the machine.
Select Program #1, the weight of the bread and the desired crust color. Press the On/Off button. At the end of the program, turn the machine off and remove the bread pan. Remove the bread from the pan. If necessary turn the bread on its side and remove the kneading paddles with the hook provided. Let bread cool thoroughly before slicing.

Classic White Bread

Ingredients 2 lb. 2.5 lb. 3 lb.
water 1 1/2 cups 1 3/4 cups 2 1/3 cups
salt 1 1/2 tsp. 2 tsp. 3 tsp.
white flour 3 1/3 cups 4 2/3 cups 6 cups
yeast (active dry, quick-rise or bread machine) 1/2 tsp. 3/4 tsp. 1 1/2 tsp.

Add the ingredients into the bread pan in the order listed. Place the bread pan in the machine.
Select Program #1, the weight of the bread and the desired crust color. Press the On/Off button. At the end of the program, turn the machine off and remove the bread pan. Remove the bread from the pan. If necessary turn the bread on its side and remove the kneading paddles with the
hook provided. Let bread cool thoroughly before slicing.

Crusty French Garlic Bread

Ingredients 2 lb. 2.5 lb. 3 lb.
water 1 1/3 cups 1 2/3 cups 2 1/8 cups
salt 1 1/2 tsp. 2 tsp. 3 tsp.
sugar 1/2 Tbs. 1 Tbs. 1 1/2 Tbs.
white flour 3 1/2 cups 4 2/3 cups 6 cups
yeast (active dry, quick-rise or bread machine) 1tsp. 1 1/2 tsp. 2 tsp.
chopped garlic cloves 2 3 4 1/2

Add the water, salt, sugar, flour and then yeast into the bread pan. Place the bread pan in the machine. Select Program #2, the weight of the bread and the desired crust color. Press the On/Off button. When you hear the beep at the end of the first kneading cycle, add the garlic. At the end of the program, turn the machine off and remove the bread pan. Remove the bread from the pan. If necessary turn the bread on its side and remove the kneading paddles with the hook provided. Let bread cool thoroughly before slicing.

Whole Wheat Bread

Ingredients 2 lb. 2.5 lb. 3 lb.
water 1 1/3 cups 1-2/3 cups 2 1/8 cups
oil 1/2 Tbs. 1 Tbs. 1 1/2 Tbs.
salt 1 1/2 tsp. 2 tsp. 3 tsp.
sugar 1 Tbs. 1 1/2 Tbs. 2 Tbs.
dried milk powder 1 1/2 Tbs. 2 Tbs. 2 1/2 Tbs.
white flour 1 1/4 cups 1 2/3 cups 2 cups
whole wheat flour 2 1/3 cups 3 1/8 cups 4 cups
yeast (active dry, quick-rise or bread machine) 1tsp. 11/2 tsp. 2tsp.

Add the ingredients into the bread pan in the order listed. Place the bread pan in the machine. Select Program #3, the weight of the bread and the desired crust color. Press the On/Off button. At the end of the program, turn the machine off and remove the bread pan. Remove the bread from the pan. If necessary turn the bread on its side and remove the kneading paddles with the hook provided. Let bread cool thoroughly before slicing.

Brioche With Chocolate Chips

Ingredients 2 lb. 2.5 lb. 3 lb.
milk 1/4 cup 1/3 cup 1/2 cup
eggs 3 4 4
butter 2/3 cup 3/4 cup 1 cup
salt 1 1/2 tsp. 2 tsp. 2 tsp.
sugar 1/4 cup 1/3 cup 1/2 cup
white flour 3 cups 3 3/4 cups 4 1/2 cups
yeast (active dry, quick-rise or bread machine) 21/2 tsp. 3 1/2 tsp. 4 tsp.
chocolate chips 1cup 11/8 cups 11/3 cups

Add the milk, eggs, softened butter, salt, sugar, flour and then yeast into the bread pan. Place the bread pan in the machine. Select Program #4, the weight of the bread and the desired crust color (light). Press the On/Off button. When you hear the beep at the end of the first kneading cycle, add the chocolate chips. At the end of the program, turn the machine off and remove the bread pan. Remove the bread from the pan. If necessary turn the bread on its side and remove the kneading paddles with the hook provided. Let bread cool thoroughly before slicing.

Raisin Bread

Ingredients 2 lb. 2.5 lb. 3 lb.
milk 2 1/2 Tbs. 3 Tbs. 3 1/2 Tbs.
eggs 3 5 6
butter 3/4 cup 1 cup 1 1/2 cups
salt 1 1/2 tsp. 2 tsp. 2 1/2 tsp.
sugar 1/4 cup 1/3 cup 1/3 cup
white flour 2 1/2 cups 3 1/2 cups 4 1/8 cups
yeast (active dry, quick-rise or bread machine) 2tsp. 2 1/2 tsp. 3 tsp.
raisins 1cup 11/8 cups 11/3 cups

Add the milk, eggs, softened butter, salt, sugar, flour and then yeast into the bread pan.
Place the bread pan in the machine.
Select Program #4, the weight of the bread and the desired crust color (light).
Press the On/Off button.
When you hear the beep at the end of the first kneading cycle, add the raisins.
At the end of the program, turn the machine off and remove the bread pan. Remove the
bread from the pan. If necessary turn the bread on its side and remove the kneading paddles
with the hook provided.
Let bread cool thoroughly before slicing.

Quick Loaf

Ingredients 2.0 lb.
water 1 2/3 cups
oil 2 Tbs.
salt 2 tsp.
sugar 1 1/2 tsp.
dried milk powder 2 1/2 tsp.
white flour 4 1/4 cups
yeast (active dry, quick-rise or bread machine) 4tsp.

Add the ingredients into the bread pan in the order listed. Place the bread pan in the machine.
Select Program #5. Press the On/Off button. At the end of the program, turn the machine off and remove the bread pan. Remove the bread from the pan. If necessary turn the bread on its side and remove the kneading paddles with the hook provided. Let bread cool thoroughly before slicing.

French Baguettes

Ingredients 4 Baguettes
water 2/3 cup + 1 Tbs.
salt 1 tsp.
white flour 1 3/4 cups
yeast (active dry, quick-rise or bread machine) 1 tsp.

Add the ingredients into the bread pan in the order listed. Place the bread pan in the machine.
Select Program #9 and the desired crust color. Press the On/Off button. At the end of the cycle, when you hear the beep, open the machine and take out the dough. Divide it into 4 equal parts and shape the baguettes. Brush them lightly with water. Place them on the special baguette cooking pan and make several deep cuts in them with the finishing blade or a sharp knife. Place the baguette cooking rack back into the machine in place of the bread pan. Press the On/Off button to resume baking. At the end of the program, remove the baguette rack, remove the baguettes and cool thoroughly.

Ciabatta Rolls

Ingredients 2.5 lb.
water 1 3/4 cups
olive oil 5 Tbs.
salt 2 1/2 tsp.
white flour 5 cups
yeast (active dry, quick-rise or bread machine) 2 1/2 tsp.

Add the ingredients into the bread pan in the order listed. Place the bread pan in the machine.
Select Program #13. Press the On/Off button. At the end of the program, turn the machine off and remove the bread pan. Remove the dough from the pan and transfer to a liberally floured work surface. Press to flatten and divide the dough into 8 balls. Cover with a damp kitchen towel, and let rise for 1 hour at room temperature. Lightly press the balls to flatten them and form them into a square shape, then place on a baking sheet. Preheat oven to 450°F. When oven is hot, brush rolls with olive oil. Place them in the preheated oven along with a pan of water to add humidity. Bake for approximately 25 minutes then cool on a rack.

Pizza Dough

Ingredients 2.5 lb.
water 1 2/3 cups
olive oil 2 1/2 Tbs.
salt 2 1/2 tsp.
white flour 5 1/3 cups
yeast (active dry, quick-rise or bread machine) 2 1/2 tsp.

Directions Add the ingredients into the bread pan in the order listed. Place the bread pan in the machine. Select Program #13. Press the On/Off button. At the end of the program, turn the machine off and remove the bread pan. The dough is ready to use.

Cinnamon Brioche

Ingredients for Bread: 2 lb. 2.5 lb. 3 lb.
milk 1/4 cup 1/3 cup 1/2 cup
eggs 3 4 4
butter,room temp 2/3 cup 3/4 cup 1 cup
salt 1 1/2 tsp. 2 tsp. 2 tsp.
sugar 1/4 cup 1/3 cup 1/2 cup
vanilla extract 1 tsp. 1 1/2 tsp. 2 tsp.
all purpose flour 3 cups 3 3/4 c 4 1/2 cups
ground cinnamon 2 tsp. 2 1/2 tsp. 3 tsp.
yeast (active dry,quick-rise or bread machine)
2 1/2 tsp. 3 1/2 tsp. 4 tsp.
Ingredients for glaze:
sifted confectioner’s sugar 1 cup
whole milk 1 1/2 Tbs.
vanilla extract 1/2 tsp.
almond extract 1/4 tsp.
ground nutmeg 1/8 tsp.

Method: PROGRAM 4

1. Place the milk,eggs,butter,salt,sugar,and vanilla in the bottom of the bread pan.
2. Combine the flour and cinnamon and add to the bread pan over the liquid ingredients.
3. Sprinkle the yeast evenly over the top of the dry ingredients and initiate program.
4. When bread is done,remove from the bread machine and turn out onto a cooling rack.
Allow to cool to just warm.
5. Combine all glaze ingredients in a small bowl and slowly drizzle over the just warm bread.
Serve warm or at room temperature. Recipe courtesy Emeril Lagasse,

Dinner Rolls

milk 1 1/4 cups
eggs,lightly beaten 2
unsalted butter,melted and kept warm 8 Tbs.(1/2 cup)
sugar 1/4 cup plus 1 tsp.
dried milk powder 3 Tbs.
salt 1 tsp.
bread flour 2 cups
all purpose flour 2 1/2 cups
yeast (active dry,quick-rise or bread machine) One 1/4 ounce packet

Method:
1. Combine the milk,eggs,1/4 cup of the melted butter,sugar,dried milk powder and salt in the bread pan.
2. Combine the bread flour and all purpose flour and add to the bread pan.
3. Sprinkle the yeast evenly over the flour mixture and initiate dough program. 13
4. When dough program is complete,remove the dough from the bread pan and transfer to a lightly floured work surface.
5. Using a lightly floured rolling pin,roll dough to a thickness of 1/2 inch.
6. Using a sharp knife,cut the dough into squares approximately 3 inches square and arrange squares in one even layer in a 9- by 13- inch baking pan.
7. Brush the tops of the dough squares with the remaining 1/4 cup of melted butter,cover with plastic wrap,and set aside in a warm,draftfree place
until dough has doubled in size,about 1 hour.
8. Bake the dinner rolls in a preheated 350 degree F oven until golden brown,18 to 20 minutes.Serve rolls hot or warm.
Yield:6 to 8 servings
Recipe courtesy Emeril Lagasse