recipe: braided cinnamon swirl loaf

I have to admit that I made this recipe pre-pandemic. I used two different types of flour and sugar, as well as yeast. I am going to hold off making it again until I have enough of those ingredients in my pantry. However, if you have them now, please indulge in this deliciously moist and sweet loaf. You will not regret it!

Braided Cinnamon Swirl Loaf

Ingredients:

For the dough:
1 1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup granulated sugar
1 tsp salt
2 tsp active dry yeast
1/4 cup canola oil
3/4 cup warm water
1 large egg
oil, to grease pan

For the filling:
1 cup brown sugar
2 tsp ground cinnamon
1/3 cup melted butter

Steps:

1. Combine the flour, sugar, salt, and active dry yeast in a large bowl. Mix well.

2. In a medium bowl, beat the oil, water, and egg. Then pour the wet ingredients into the dry ingredients. Mix with a spatula until well-combined. A soft dough should be formed. Transfer the dough to a floured surface. Knead for 5 minutes, adding more flour if dough is sticky. Grease a medium bowl with oil and place the dough inside, covering with a towel and letting rest for 10 minutes. Meanwhile, prepare the filling.

3. Using the same floured surface, remove the dough from the bowl. Flour a rolling pin and roll out the dough to an 11”x17” rectangle. Spread the filling evenly onto the dough. Starting at the widest end, roll the dough into a long log. Cut the log in half and pinch one of their ends together. Gently braid a few times. Set inside a greased loaf pan, cover, and let rise for 90 minutes.

4. Preheat the oven to 350°F. Put the loaf inside and bake for 30-35 minutes or until golden brown. Remove and let cool slightly before taking it out of the pan. Store in an airtight container, bag, or bread box at room temperature.

Emory

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  • Welcome, friends! My name is Emory. I am a wife and mother to three (two on earth and one in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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