Cinnamon Swirl Bread
Servings
makes 1 loaf
Prep Time
10 minutes
Cook Time
3 hours 45 minutes
"If you’d like to use a stand mixer to work the dough and develop the gluten, feel free to skip all the intervals of manual stretch & folds. If you don’t have a stand mixer, you can still make beautiful bread!"
June Xie
Ingredients
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½ cup lukewarm water
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2 tsp instant yeast
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2 Tbsp honey
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1 cup buttermilk, room temperature
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1 Tbsp melted butter, plus more for brushing
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1 tsp Wind-Blown Sea Salt
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3 cups bread flour, plus more for surface
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3 Tbsp Cinnamon Sugar Crunch
Directions
In a large bowl, stir together water, yeast and honey until combined. Stir in buttermilk, butter, salt and half of the flour. Add in remaining flour gradually and continue kneading with clean hands until dough pulls away mostly clean from the sides of the bowl. Cover and let rest for 20 minutes.
Using wet hands to prevent sticking, and using a plastic bowl scraper, gently scoop up one edge of the dough and pull to fold it towards the opposite edge. Repeat this stretch and fold motion all around the bowl. Gently flip the dough upside down so seams rest underneath. Cover with a towel and let rest for 30 minutes for the dough to relax again. Repeat 2 more times.
On a lightly floured surface, press dough into a 8”-x-12" rectangle. Sprinkle and press Cinnamon Sugar Crunch evenly across the dough, leaving a 1” border all around. Roll dough from the short side into a tight cylinder and place dough seam-side down into a greased 8.5"-x-4" loaf pan. Cover and proof until doubled, 30 to 45 minutes.
Preheat oven to 400°F. Brush top of loaf with more butter, then bake until deeply golden and internal temperature of loaf reaches 195°, about 30 minutes.
Let cool 10 minutes, then remove from loaf pan. Let cool completely before slicing.
Recipe Note
Note: If the cinnamon sugar caramelizes and leaks into the loaf pan and makes removal difficult, pass an offset spatula along all sides of the loaf pan to help ease it out slowly. Patience is key!
Supermarket
Fair Trade