We go through a lot of bread at our house. Our lunches usually consist of some form of peanut butter and jelly with whatever we have around the house. Depending on the brand of bread we can go through a whole loaf at lunch. In fact usually we do eat a loaf of bread a day for lunch.
I usually buy our bread at the store, but I do supplement our weekly budget by making my own bread as well. I love homemade bread and I grew up eating homemade bread. I will never forget the first time someone gave me a sandwich made with that pure white flimsy stuff you can buy at the store that is supposed to be “Sandwich bread”. When I was given it for the first time I was shocked at how it changed consistency just by squishing it between my fingers. I wouldn’t call it bread to be honest with you. I don’t want to name the brand, because I have nothing against them. I just don’t like their pretend bread.
My mom spoiled us by making a lot of homemade breads. There is nothing quite like a homemade grilled cheese made on a thick slice of homemade bread. My mom also made wonderful cinnamon rolls. I LOVE my mom’s cinnamon rolls. So I decided I had to learn to make bread for myself. I have played around with several different recipes, and I have adapted several different recipes. I am giving you my favorite recipe below. The version is for Cinnamon Swirl Bread. I made a ton if it last week for a friend of mine. It doesn’t last long, and it goes beautifully with tea or coffee.
Cinnamon Swirl Bread
As I said I made a bunch for a friend last week. And my house smelled amazing! I made a total of 19 loaves over the course of 2 days. My family ate 3 and I sold 15 loaves like the above.
As you can see it makes a big mess when you are making so many, but it also goes relatively quickly. I made most of the loaves before noon on Tuesday. It took the afternoon to bake them, and I enjoyed having some cinnamon bread as my breakfast for a couple of days. These loaves don’t last long, and my husband was lucky he got a few slices before the bread was devoured by the kids.
Now for the recipe. I will post it here, and I will also have a link for it under the recipe tab on the home page.
Cinnamon Swirl Bread.
5-6 cups of All Purpose Flour
1/2 cup of Sugar
1 Tsp Salt
2 Cups of Warm Tap Water
1 1/2 TBS of Yeast
1/4 cup of Vegetable Oil.
Cinnamon Sugar in a shaker
Put Flour, Sugar, and salt into Kitchen Aid mixer with Dough hook attachment. Combine all ingredients.
Add Yeast to 2 Cups of Warm Tap water. [I have tried to skip this step and just add the yeast to the flour, but I find I get a better rise when I proof the yeast. I keep my yeast in the freezer, so I need to proof mine.}
Turn mixer on a slow speed, and slowly add proofed yeast, and vegetable oil to mixer.
Allow mixer to knead dough until a soft dough forms and pulls away from the sides of the mixing bowl.
Remove Dough hook from dough and cover mixing bowl with a kitchen towel to allow the dough to rest for about 30-40 minutes. [Dough should double in size, if it hasn’t doubled wait a little longer. If your kitchen is cold it may take the dough longer to rise.]
Once dough has risen divide into two sections and roll out one section of dough, cover with melted butter and sprinkle with cinnamon sugar. Roll up the dough into a log shape, twist and put into a PRE-GREASED Baking pan. Repeat with second section of dough. Cover both loaves of cinnamon swirl bread with a kitchen towel and allow to rise a second time for about 40 minutes.
Bak in a pre-heated oven at 350 for about 50-60 minutes. Watch the bread carefully towards the end to make sure it isn’t getting too dark on top.
It is important that the bread cool in the pan for at least 30 minutes before you attempt to cut it.
Note: You can line your baking pan with parchment paper to enable you to remove the bread more easily.