Bread making requires patience but if you have not make bread before, don’t get intimidated by it. It may sounds difficult but with a dough hook, which I think is the greatest invention ever, it makes bread making so much easier. No more kneading! Let the mixer do the work!
If you are thinking how come the loaf is out of shape, well it’s because the loaf tin that I just bought turned rusty after the first wash!! Bahhh, it’s such a disappointment because all along, I had envisioned it to be a perfect loaf! 😦
Anyway, looks aside, this is some damn good bread. Hearty, sweet and cinnamony. And the smell that wafts through the kitchen is just so wonderful! Even though, it’s fairly time consuming to make, it was so worth the effort 🙂
Cinnamon Swirl Loaf
(yield 2 medium loaves)
1 egg, well beaten
1tsp vanilla essence
90g caster sugar
560g bread flour
30g butter, melted
2tbsp brown sugar
2tbsp caster sugar
Note: Increase or decrease the amount of sugar to taste.
1. Melt butter over low heat. Remove from heat.
2. Pour butter, milk and water into the bowl of a mixer with a paddle attachment.
3. Add remaining ingredients in the order (egg, vanilla, salt, sugar, flour and yeast).
4. Beat on low speed for 3 minutes.
5. Scrape side and change to dough hook.
6. Beat on medium speed until smooth for 8-9 minutes. The dough should pull away from the sides of the bowl and should not be sticky when touched.
7. Oil a large bowl, transfer the dough into the bowl and turn to coat. Cover the bowl with plastic wrap then a kitchen towel over the bowl. Let dough rise for 1 hour.
8. After 1 hour, punch down dough and transfer to a floured work surface.
9. Roll out the dough into a big rectangle. Brush melted butter onto the rolled dough.
10. Sprinkle the sugar cinnamon mixture over the buttered surface.
11. Roll the dough up into a roll. The tighter you roll it, the better the dough will stay together once it is baked.
12. Place the rolled dough into a greased loaf pan with the seam of the dough facing down.
13. Cover with plastic wrap and kitchen towel. Let it rise for 30 minutes-1 hour.
14. Preheat the oven to 170C.
15. Place the bread on the center rack and bake for 20-25 minutes.
16. Once baked, transfer to wire rack and let it cool.
Eat it straight. Toast it. Whichever way you choose, it will still be good!