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High-Fiber Cinnamon Swirl Bread

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High-Fiber Cinnamon Swirl Bread

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High-Fiber Cinnamon Swirl Bread Recipe High-Fiber Cinnamon Swirl Bread Recipe

This comfortable white loaf includes a beautiful spiral of cinnamon-sugar inside of. And, wonder: the Hi-maize Natural Fiber provides it a wholesome serving to of 4g nutritional fiber in line with slice — greater than a regular slice of grocery store whole-grain bread. Now THAT’S a delectable manner so as to add fiber on your circle of relatives’s vitamin!

At a look

Prep
Bake
Total
Yield
one eight 1/2″ x four 1/2″ loaf

Ingredients

Dough

  • 2 teaspoons immediate yeast or energetic dry yeast
  • 1 cup lukewarm water
  • 1/3 cup (five tablespoons + 1 teaspoon) unsalted butter, softened or melted
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup Hi-maize Fiber
  • 1 1/four teaspoons salt
  • 1/four cup Baker’s Special Dry Milk or 1/2 cup nonfat dry milk
  • three tablespoons sugar

Filling

  • 1/four cup granulated sugar
  • 1 1/2 teaspoons flooring cinnamon
  • 2 teaspoons King Arthur Unbleached All-Purpose Flour
  • 1 massive egg overwhelmed with 1 tablespoon water, to sweep on dough

Dough

  • 2 teaspoons immediate yeast or energetic dry yeast
  • eight oz. lukewarm water
  • 2 five/eight oz. unsalted butter, softened or melted
  • eight 1/2 oz. King Arthur Unbleached All-Purpose Flour
  • four three/four oz. Hi-maize Fiber
  • 1 1/four teaspoons salt
  • 1 ounce Baker’s Special Dry Milk or nonfat dry milk
  • 1 1/four oz. sugar

Filling

  • 1 three/four oz. granulated sugar
  • 1 1/2 teaspoons flooring cinnamon
  • 1/eight ounce King Arthur Unbleached All-Purpose Flour
  • 1 massive egg overwhelmed with 1/2 ounce water, to sweep on dough

Dough

  • 2 teaspoons immediate yeast or energetic dry yeast
  • 227g lukewarm water
  • 74g unsalted butter, softened or melted
  • 241g King Arthur Unbleached All-Purpose Flour
  • 135g Hi-maize Fiber
  • 1 1/four teaspoons salt
  • 28g Baker’s Special Dry Milk or nonfat dry milk
  • 35g sugar

Filling

  • 50g granulated sugar
  • 1 1/2 teaspoons flooring cinnamon
  • 3g King Arthur Unbleached All-Purpose Flour
  • 1 massive egg overwhelmed with 14g water, to sweep on dough

Instructions

  1. If you are the use of energetic dry yeast, evidence the yeast with a pinch of sugar in 2 tablespoons of the lukewarm water. If you are the use of immediate yeast, you’ll be able to skip this step.
  2. Combine the dissolved yeast (or immediate yeast) with the rest of the elements. Mix and knead the whole lot in combination — via hand, mixer or bread device set at the dough cycle — till you have got made a clean dough. *See “pointers,” under.
  3. Place the dough in a frivolously greased bowl. Cover the bowl, and make allowance the dough to upward thrust, at room temperature, for 1 to two hours, or till it is somewhat puffy however now not doubled in bulk.
  4. While the dough is emerging, make the filling via whisking in combination the sugar, cinnamon, and flour.
  5. Gently deflate the dough, and switch it to a frivolously greased paintings floor. Gently stretch and pat it right into a 6″ x 20″ rectangle.
  6. Brush the dough with the egg/water aggregate; you will not use it all, however save what is left. Sprinkle the dough frivolously with the filling, leaving one brief finish naked.
  7. Starting with the quick (6″) finish lined with filling, roll the dough right into a log. Pinch the ends to seal, and pinch the lengthy seam closed.
  8. Transfer the log, seam-side down, to a frivolously greased eight ½” x four ½” loaf pan. Tent the pan loosely with frivolously greased plastic wrap.
  9. Allow the bread to upward thrust till it is crested about 1″ over the rim of the pan, about 1 hour. While the dough is emerging, preheat the oven to 350°F.
  10. Brush the highest of the bread very frivolously with probably the most reserved egg/water aggregate, and sprinkle with further cinnamon-sugar.
  11. Bake the bread for approximately 40 mins, camping it frivolously with aluminum foil after the primary 20 mins. The bread’s crust shall be golden brown, and the inner of the completed loaf will have to measure 190°F on an instant-read thermometer.
  12. Remove the bread from the oven, and gently loosen the perimeters with a heatproof spatula or desk knife. Turn it out of the pan onto a rack. Allow the bread to chill totally prior to reducing.
  13. Store, well-wrapped, for five days at room temperature, or freeze for as much as three months.
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