I have a bit of a dirty little secret. Something that makes me more like Sandra Lee then Martha Stewart. I feel slightly guilty, but at the same time I feel so good about it. What could it be, you ask? Do I have a secret craving for pork, or want to eat Cheezeburgers for breakfast? Well, it all depends....
I love my bread maker. There. I said it. Whew. That's a lot off of my chest. This, coming from me, the gal who demands to try to make everything from scratch loves using the bread maker as a shortcut for dough. Don't judge me. Bread machines are a special type of crack I don't plan to give up anytime soon. So is the bread pictured above. So swirly. So cinnamon-y (is that even a word? oh well). So perfectly easy to throw the ingredients into the bread machine, select the dough cycle, then roll out, lather with butter and sugar and cinnamon, roll into a loaf shape and bake.
Oh goodness. Now I need to make this again. I'll justify this one as "we can use it for french toast, which we at one point talked about doing, right? Oh, well, I suppose I can put it in the freezer."
I never even bake bread in my bread machine. I just use it to make dough and then shape and bake bread in my oven. Is it cheating? You bet your ass, but this is one shortcut that I can get on board with. I just hope Martha won't judge me too harshly...
Cinnamon Swirl Bread
From the Bread Lover's Bread Machine Cookbook by Beth Hensperger
(yes, I actually own a bread machine cookbook. My love of my bread machine runs deeper than I thought)
This makes a 1 1/2 lb. loaf. If you want the 2-lb version, shoot me an email. - Z
1 c. water
2 tbs. unsalted butter, cut into pieces
0.25 c. sugar
3 c. bread flour
1/3 c. butter milk powder
1 tbs. vital wheat gluten (find in the natural foods, or as we like to call it the "hippie" section of your grocery store)
1.25 tsp salt
2 tsp. active dry yeast -OR- 2.5 tsp. bread machine yeast
For the cinnamon swirl:
2 tbs. melted butter, for brushing
1/3 c. light brown sugar
1 tbs. ground cinnamon
- Place all ingredients in the bread machine pan according to the manufacturer's instructions. (Mine calls for liquids on the bottom, and then dry ingredients piled on top - Z) Set the bread machine to the dough cycle, and walk away until the bread machine beeps.
- Take the dough out of the bread machine, and on a lightly-floured surface, roll out the dough until it's a 8x12 inch rectangle. Brush dough with the melted butter, then sprinkle cinnamon and brown sugar on rectangle. Leave a 1-inch border around the edges.
- Roll up dough in the "hamburger" direction (ha! no one can ever say I didn't learn anything in elementary school), then pull ends UNDER the rest of the loaf, and put into a greased 9x5" bread pan. Let rise until doubled in bulk, about 45 minutes.
- At some point, preheat your oven to 350 F. Bake the bread for 35-40 minutes, or until it looks done. If the crust browns too quickly, put a piece of aluminum foil over the top of the pan.
- Place the bread on a rack and let cool to room temperature before serving.