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cinnamon swirl bread

We finished off the cinnamon rolls earlier this week.  I realized that I missed something I used to make a lot of, which is cinnamon swirl bread.  When I was growing up, at my Grandmother's, she would have cinnamon swirl bread.  I would have toast made of it and I always thought it was the best.  She had an Albertson's there and we did not in our city.  It was where she bought the bread.  I remember it being very Scandanavian at that point, which I know it is not anymore.  Childhood memories.

After the cinnamon rolls were gone, I still wanted cinnamon.  I made cinnamon swirl bread with my trusted helper.  It is my everyday bread but made a bit richer with eggs, milk, and butter.  Then there is a swirl of cinnamon and brown sugar.  My Beloved actually likes it better then cinnamon rolls because he thinks that it stays moister.  I like it toasted with butter.  And memories from my Grandma's.....

cinnamon swirl bread

Note:  adapted from Tassajara Bread Book

sourdough starter

1 cup flour

3/4 cup water

1 cup milk

1 egg

1/4 cup sugar

3 cups flour

1 teaspoon salt

2 to 4 tablespoons butter

1/2 cup brown sugar

1 tablespoon cinnamon

Combine the starter, 1 cup flour, and 3/4 cup water in a large bowl.  Cover and let sit over night.  When ready to use, remove a couple of tablespoons of starter and refrigerate for next time.

To the remaining starter, add the milk, sugar, and egg.  Mix well.  Mix in 1 1/2 cups flour.  Cover and let sit about one and half hours or until bubbly.

Uncover, and mix in the salt.  Mix in 1 1/2 cups flour.  Turn out on to a floured board.  Knead until smooth.  Smear 2 tablespoons of butter on the board/counter and knead it into the dough.  Return the dough in a shape of a ball to the bowl.  Cover and let rise until double (about two hours). 

Punch down and let rise to double again, about one hour.

Grease a loaf pan.  Turn the dough out of the bowl.  Roll into a rectangle.  Smear about two tablespoons of butter across it.  In a small bowl, mix the brown sugar and cinnamon.  Sprinkle the brown sugar mixture over the dough.  Starting from the short side of the rectangle, roll the dough into a loaf.  Put seam side down into the loaf pan.

Let rise until double and poufy, about 45 minutes.

Preheat oven to 325 degrees Fahrenheit.  Bake the loaf for one hour.  It will be brown and sound hollowish when the bottom is thunked.

This is one of those to have a big mug of tea with.  I just want to put a smile here.

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