I'm still cooking (obviously - otherwise I'd be STARVING!!), but haven't been inspired to post lately.
I did have a request for Cinnamon Swirl Bread, though. Caveat - this is not MY recipe, but Cook's Illustrated. The only real changes I have made are to put the dough through the bread machine to start, and then into a loaf pan.
Enjoy!
BREAD
1/2 cup milk
4 Tbsp unsalted butter
2 1/4 tsp yeast
1/2 cup water
1/3 cup sugar
2 large eggs
1 1/2 tsp salt
3 1/4 - 3 3/4 cups all-purpose flour (I always use the higher amount - you have to pay attention to how the dough is.
FILLING
1/4 cup sugar
5 tsp cinnamon
milk
I put everything for the bread into the bread machine and run it through the basic dough setting (for my machine, that's 1 hr and 50 minutes). When it's done, turn it out onto an unfloured work surface, and press into an 8"x6" rectangle. Then, with the short side facing you, roll the dough with a rolling bin into an 18"x8" rectangle (flouring work surface LIGHTLY if it sticks).
Brush the dough liberally with milk and then sprinkle the sugar/cinnamon mixture evenly over the dough, leaving a 1/2" border on the far side.
Start rolling it (not too tightly, not too loosely - you'll get it after a time or two!), pushing ends in occasionally as you roll to keep it the right width. When you're done, pinch seam tightly to secure it, push in the center of both ends and pinch together to keep the filling from oozing out the sides.
Place seam-side down in a greased loaf pan, cover lightly with plastic wrap (sprayed with cooking spray!) and let rise about 1 1/2 hours, or until it's about 1" above edge of pan. As the dough gets close, heat oven to 350.
Cook for about 30-35 minutes, until the temperature of the center of the bread is 185F-190F. Remove from pan and rest sideways on a rack AT LEAST 45 minutes! It's torture, but definitely necessary!!!
ENJOY!
