Cinnamon Swirl Bread
This is a Cooks Illustrated recipe. It took second place in the 2008 Tri-State Fair Yeast Bread Competition. It makes yummy French toast!
½ cup whole milk
4 T. unsalted butter
1 envelope instant yeast
½ cup warm water
1/3 cup sugar
2 large eggs
1 ½ teaspoons salt
3 ¼ cups all-purpose flour
¼ cup sugar for filling
5 tsp. Saigon (strong) cinnamon
Milk for brushing
1 large egg
2 tsp. milk
Heat the milk and butter in a small saucepan or microwave until butter melts. Sprinkle yeast over warm water in the mixing bowl. Beat in the sugar and eggs. Add the salt, milk mixture and flour. Knead for 10 minutes. Transfer dough to lightly-oiled bowl and let rise for 2 to 2.5 hours, until dough has doubled.
After dough has doubled, punch down dough one time and place on unfloured board. Let dough rest for 10 minutes. Grease bottom and sides of a loaf pan. Mix the sugar and cinnamon for the filling. Using little or no extra flour (more flour will make bread tough), roll dough to 18 by 8 inch rectangle. Brush with milk. Sprinkle on cinnamon sugar. Roll up tightly, starting with 8” end. Place loaf seam side down in well-greased pan and let rise to 1” above pan.
Brush top of loaf with mixture of one beaten egg and 2 tsp. milk. Bake for 30 minutes at 350 degrees. Remove from pan and let cool for 45 minutes. Bread can be double-wrapped in plastic and stored at room temperature for 4 days or frozen for 3 months.