Cinnamon Swirl Bread Loaf
Breakfast is definitely one of my most important meals of the day. I love my morning routine of having a fresh cup of mint tea and a slice of freshly baked bread. When I imagined how much I love cinnamon scrolls I immediately thought to myself I must try this in a loaf shape. The finished cinnamon swirl bread loaf turned out so wonderfully I couldn't believe it. The next day I had it as French toast with maple syrup and banana slices. It's outrageously good and such a wonderfully simple Thermomix recipe to prepare for the whole family. You could easily freeze some of it and slice it up whenever you need it.
To make the loaf I used my adjustable loaf tin which is the perfect size and creates the best height to my loaf. It's also amazing because you can adjust the length of it, making your bread as tall as you like it.
- 100 g whole milk
- 80 g caster sugar
- 1 level Tbsp dry active yeast or 30g fresh yeast
- 80 g unsalted butter in small chunks
- 500 g plain flour
- 1/2 tsp salt
- 3 large eggs
- 120 g caster sugar
- 2 Tbsp ground cinnamon
- 80 g unsalted butter at room temperature
- 1 large egg
- Place the milk, sugar and yeast to the mixing bowl and heat 2 Min. / 37°C / Speed 2.
- Add the butter, flour, salt and eggs and knead 2 Min. / Kneading Function. Transfer the dough into a medium Thermi servebowl and cover with the silicone lid. You can also leave it in the mixing bowl covered with a silicone lid. Leave to rise for 1-2 hours until doubled in size.
Meanwhile, in a small bowl combine the caster sugar and ground cinnamon. Stir until combined and set aside.
Make sure the butter is at room temperature. Take it out now and leave to come to a warm temperature. If you have forgotten this step, simply place the butter cubes in the mixing bowl and melt 1 Min. / 60C / Speed 2.
Grease an adjustable loaf tin on the smallest setting or a loaf tin of 22.5x 12.5 x 9 cm and set aside.
Once the dough is doubled in size, remove it from the bowl and place it on a lightly floured surface and pull it with your hands into a long rectangle that is the same width as your loaf tin. You can use a rolling pin but I tend to do this by hand because the dough is fairly soft and stretchy anyway.
I use my loaf tin as a measure to and place it at one end to check that I keep to the same width. The dough should be about 0.5cm thickness.
Spread the soft butter or use a brush. Distribute it evenly over the entire dough. Then sprinkle with the cinnamon sugar mixture. Pat in with a rolling pin so that the mixture does not fall out easily when rolling up.
To roll up the loaf, start from the short end and tightly roll up away from you, making sure that it is as tight as possible.
Place the rolled up loaf seam side down into the prepared loaf tin. Cover with a towel or cling film and leave to rise another 45 minutes or until the dough reaches the top of the tin.
Meanwhile, preheat the oven to 200C / 180C Fan / Gas Mark 6. Once the loaf is proved, uncover it and brush with the egg. Bake for 45 minutes. After 25-30 minutes you might want to cover the top with foil so that it doesn't brown too much but that is up to your oven.
Remove from the oven and leave to cool in the tin for a couple of minutes, then transfer onto a cooling rack. Leave to cool before slicing. The bread is perfect the next day as french toast. Be careful when toasting the slices as the sugar might start caramelising and make a mess in your toaster.
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