This bread is a very classic and wonderful bread. Its perfect simply with butter, but it also makes extraordinary french toast. For the filling I upped the standard 2 tablespoons of butter per loaf to 4. I believe this might be why my swirls are somewhat separated. (I might also have not proofed it long enough. Maybe I’m wrong?) This dough is a perfect multi-purpose dough that can be used for dinner rolls or even cinnamon buns.
- 1/4 cup dry milk powder (See Note)
- 2 1/2 to 3 cups flour
- 1 1/2 teaspoons coarse salt (or 1 teaspoon regular salt)
- 1 pack yeast (2 1/4 teaspoons)
- 1/2 cup warm water
- 1/4 cup sugar
- 1/4 cup milk
- 2 eggs
- 2-3 tablespoons melted butter or plain cooking oil
- 2-4 tablespoons softened butter
- 1/4 cup brown sugar
- 2 tablespoons sugar
- 2 teaspoons cocoa powder
- 2 teaspoons cinnamon
- pinch salt
Combine 2 1/2 cups of flour, powdered milk and salt in a bowl. Combine yeast and sugar mixture with the flour mixture. In that cup place milk, eggs, and melted butter or oil. Beat gently to combine the eggs.
1. Combine into the flour mixture and stir thoroughly until the mixture is too tough to stir.
2. Knead on a clean lightly floured surface until the dough forms a smooth ball. Add additional flour as needed to prevent sticking. The less flour you use the softer your bread will be. The dough is ready when the dough is springy. You can press your finger onto the dough and leave a slight impression and it will bounce back.
3. Place dough into a buttered, or oiled bowl. Cover the dough with plastic wrap or a damp dish towel. Leave at room temperature until doubled in size.
Combine Filling mixture (except the butter) in a small bowl. Remove half of the dough for another use. (or prepare enough filling to assemble two loaves) Roll the dough out on a lightly floured surface into a rectangle approximately 14″ by 7″. It doesn’t have to be exact but the bigger you make the rectangle the more “swirls” you will have. Spread softened butter onto the rectangle and sprinkle with cinnamon mixture. Roll the dough, horizontally (the short side will be folding over, it should be 7″ in length once rolled) pulling gently to remove air bubbles and brushing off any excess flour. Pinch the edges shut and tuck them under the log. Place into a greased bread pan and cover with plastic wrap or a moist towel. (8-10″ bread pans are standard, any bread or “meatloaf” pan will work fine.) Allow to rise until doubled and puffy.
Place in an oven pre-heated to 375 degrees for 20-25 minutes or until cooked. (It will sound hollow when tapped on.) Allow to cool at least 20 minutes. Then slice and enjoy!
Note: Dry Milk or Powdered non-dairy creamer You can use any dry milk powder, bakers buttermilk powder, dry non-fat milk, or in this case I used malted milk powder. (For VEGAN dough or just a change of pace you can substitute powdered non-dairy creamer. )