I’m so excited… we are in the kitchen with Heather from Heather’s French Press today!

She’s sharing a mouth-watering Cinnamon Swirl Loaf with us…

Now that the kids and I are in a good back-to-school rhythm, and hopefully cooler temperatures are on the way, it’s time to get back to bread baking. Probably one of my favorite things to do.

Yesterday, we had an unusually cool and rainy day, the perfect excuse to break out the bread pans.

I made 30 minute rolls for dinner, and a delicious cinnamon swirl loaf, perfect toasted for breakfast, snack, or pretty much any time at all.

I used a basic white loaf recipe, but you could certainly make it using whole wheat flour for a little extra nutrition.

Yield: 10

Cinnamon Swirl Loaf

Name: Cinnamon Swirl Loaf
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Ingredients: 2 tbsp butter melted {and cooled slightly}; 1 tsp salt; 2 tbsp sugar; 1 cup of hot milk {also cooled slightly}; 1 pkg active dry yeast; 1/4 cup warm water; 3 cups of flour

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Ingredients

2 tbsp butter melted {and cooled slightly}
1 tsp salt
2 tbsp sugar
1 cup of hot milk {also cooled slightly}
1 pkg active dry yeast
1/4 cup warm water
3 cups of flour

Instructions

Mix the yeast with the warm water - let sit about 5 minutes
Combine the salt, butter, sugar, and milk
Once the yeast begins to bubble - add it to the milk mixture along with the flour
Using the dough hook of your stand mixer, knead until you have a smooth ball {about 10 minutes if kneading by hand}
Cover and let rise until doubled - about an hour
Roll the dough into a small rectangle - cover with 1/4 sugar mixed with 2 tsp cinnamon
Roll the dough as tightly as you can {starting from the short end}
Place the loaf in a greased bread pan, cover and let rise until it has doubled again
Bake @425 for 15 minutes, reduce the temperature to 375 and bake another 25 - 30 minutes
Cool slightly, and remove from the pans to complete cooling on a rack