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Bread
 
Garrett's Cinnamon Swirl Loaf
Fantastic for breakfast, after dinner or that late night snack.
 
Preparation Time: 4 1/2 hours
Makes 3 bread loafs
Ingredients:
Dough:
  • 7 1/2 c Flour
  • 4 1/2 tspns of dry yeast (about 2 packages)
  • 2 1/2 cups milk
  • 1/2 cups of sugar
  • 1/2 cups of butter
  • 2 tspn salt
  • 2 eggs
Cinnamon mix:
  • 3/4 cups of sugar
  • 2 tspn ground cinnamon
 
You'll need:
  • Greased bread pans
  • Rolling pin
  • Large mixing bowl
  • Electronic Mixer
  • Basting brush
  • Candy Thermometer
Directions:
  • In a large mixing bowl combine 3 1/2 cups of flour and yeast.
  • In saucepan heat milk, sugar, butter and salt until warm (115-120°).
  • Stir constantly to melt butter.
  • Add to dry mixture in mixing bowl
  • Add eggs.
  • Beat at low speed with electronic mixer for 1/2 minutes. Scraping sides of bowl constantly.
  • Beat 3 minutes at high speed.
  • By hand, stir in enough of remaining flour to make a moderately soft dough. (add about 1/2 cup at at a time. Until it becomes like playdough. You may or may not use all of the remaining flour. But you will probably use at least 7 cups.)
  • Turn out onto a floured surface and knead till smooth and elastic (about 5 to 8 minutes).
  • Shape into a ball.
  • Place in lightly greased bowl, turning once to grease surface of dough.
  • Cover bowl with a towel; let rise in warm place till dough doubles in size. (about 1 hour*)
     
  • When the dough has risen, punch dough down and turn out onto a lightly floured surface.
  • Divide into thirds. These will become your 3 rolled cinnamon loaves.
  • Cover each section; and let rest for 10 minutes.
    While you're waiting:
  • Combine the 1/2 cup of sugar and the ground cinnamon in a small bowl. You're going to divide this mix into thirds, one for each loaf.
     
  • After the 10 minutes, lightly flour your rolling pin and use it to flatten each loaf section into a 15x7 rectangular sheet. About 1/4 inch thick.
  • Brush only the side facing up with a melted butter wash.
  • Sprinkler the cinnamon mix over each sheet of dough.
  • Roll the sheets up to make your loaf, beginning with the narrow edge of the rectangle.
  • Gently pinch the end into the loaf to seal.
  • Pat the ends to help seal for the hull of the loaf.
  • Place, sealed edge down, in a greased bread loaf pan.
  • Cover and let rise in a warm place till each loaf has almost doubled in size. (approx. 35 to 45 minutes).
     
  • Bake at 375° until done (approx. 30 to 45 minutes)
  • If crust browns to quickly; cover with foil for the last 15 minutes of baking.
     
  • When done, turn each loaf out of bread pan and let cool on a wire rack. Make sure you cool each loaf on it's bottom side.
* If the dough doesn't rise after 1 1/2 hours, something went wrong and it won't rise at all. Go ahead and make the rolls, but they'll be thick and heavy instead of light and fluffy.
 
Frosted Topping (optional):
Ingredients
  • 1 1/4 cup sifted powdered sugar
  • 1/4 to 1/2 tspn vanilla
  • 2 to 2 1/4 tspns of milk

Directions:
  • Combine ingredients in a small dish.
  • Make sure bread is lightly warm to the touch. Too hot and you'll melt the icing off the top.
  • Place cinnamon loaf onto a large piece of wax paper.
  • With a spoon, drizzle icing back and forth across the loaf.
  • Make a decorative pattern, or top with nuts, fruits or other decoration before icing cools.
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