Cinnamon-Swirl Bread - KOTA Territory News

Cinnamon-Swirl Bread

3 c all-purpose flour
1 pkg (2 1/4 tsp) active dry yeast
3/4 tsp salt
2 tsp sugar
1/2 c milk
1/4 c water
1/4 c butter, softened
1 egg
1/4 c brown sugar
1 tsp ground cinnamon
2 TB butter

Glaze:

1 c confectioner's sugar
1/8 tsp almond extract
1 to 1 1/2 TB water

In a large mixing bowl or bread machine pan, combine 1 1/2 cups flour, yeast, salt and sugar. Heat water, milk and butter to 120-130 degrees. Add to dry ingredients, beat just until moistened. Add eggs, beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface, knead until smooth and elastic, about 6-8 minutes or continue kneading in bread machine 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until double, about 1 hour. Or let rise in bread machine, turned off, lid down, for 1 hour. Punch down dough and divide into 3 equal portions. Roll each portion into a 12 inch x 6 inch rectangle. Cover dough with a thin coat of melted butter, top with a combined mixture of brown sugar and cinnamon to 1/2 inch of edges. Roll up jelly-roll style, starting with the long side, pinch seams to seal.

Place three ropes seam sides down on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until double, about 45 minutes.

Bake at 350 degrees for 25-30 minutes or until golden brown. cool for 10 minutes then move to wire rack. Combine glaze ingredients, drizzle over loaf. Serve warm. Also freezes well.