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Country Bread and Cinnamon Swirl Bread

December and January 046

Love this, only have to kneed once and I get 2 loaves, on Cinn Swirl and one Country. Nothing is better then fresh baked bread!

Ingredients

6 to 7 cups Bread flour
3 tablespoons sugar
1 tablespoon salt
2 tablespoons shortening
2 packages regular or quick active dry yeast (4 1/2 teaspoons)
2 1/4 cups very warm water
2 tablespoons butter or margarine, melted to brush on top

1.  Activate the Yeast
2.  Stir 3 1/2 Cups of flour, sugar, salt, shortening and yeast in mixing bowl. Add the warm water and beat with electric mixer for 1 minute, scrap the bowl as needed. Add 3 1/2 cups of four gradually until dough is easily handled. I use to turn the dough out and kneed but now I use my dough hook to kneed the bread as I add the other 3 cups or so. I kneed in the mixer for about 5 minutes until dough is not too taky and then kneed by hand. The dough should be soft and springy when done. Place the dough in a greased bowl and cover with a towel or plastic wrap for about an hour and half until it doubles in size.

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3.  Split the dough in half after it has risen. Shape dough into rectangles. For the Country loaf just roll up and seal off edges and place in greased loaf pan.

4.  For the Cinn Swirl mix 1/4 cup sugar and 1/2 tbsp together and spread over the rectangle. Sprinkle a little water over this. Roll the bread up and place in a second loaf pan.

5.  Let both rise a second time for about an hour. Bake in 400 degree over for 20-25 minutes. When you remove from oven brush with melted butter. Turn loafs out after about 5 minutes of cooling.

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