What is Cinnamon and Where it is Used?
Cinnamon bark is widely used as a spice. It is principally employed in cooking as a condiment and flavoring item. It is used in the preparation of chocolate, especially in Mexico. It is also used in many dessert recipes, such as apple pie, doughnuts, and cinnamon buns as well as spicy candies, coffee, tea, hot cocoa, and liqueurs. In the Middle East, cinnamon is often used in spicy dishes of chicken and lamb. In the United States, cinnamon and sugar are often used to flavor cereals, bread-based dishes, such as toast, and fruits, especially apples; a cinnamon-sugar mixture is even sold separately for such purposes. It is also used in Turkish cuisine for both sweet and salty dishes. Cinnamon is sometimes also used in pickling. Cinnamon powder has long been an important spice in enhancing the flavor of Persian cuisine, used in a variety of thick soups, drinks, and sweets.
Today I'm going to share recipe of this delicious Cinnamon Swirl Bread, warm and slathered in butter ... wonderful! Have it with a cup of tea or coffee... Simply delicious! Impress your family and guests with the soft texture and appealing swirls of cinnamon in these lovely breakfast loaves.
Cinnamon Swirl Bread Recipe
|Preparation Time||20 minutes|
|Rising Bake Time||30 minutes|
|Total Time||50 minutes|
|Servings||Makes 32 servings|
1 serving (1 slice) equals 132 calories, 3 g fat (2 g saturated fat), 20 mg cholesterol, 141 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.
- 2 packages (1/4 ounce each) active dry yeast
- 1/3 cup warm water (110° to 115°)
- 1 cup warm milk (110° to 115°)
- 1 cup sugar, divided
- 2 eggs, lightly beaten
- 6 tablespoons butter, softened
- 1-1/2 teaspoons salt
- 5-1/2 to 6 cups all-purpose flour
- 2 tablespoons ground cinnamon
Directions and Process
- In a large bowl, dissolve yeast in water. Add the milk, 1/2 cup sugar, eggs, butter, salt and 2-1/2 cups flour; 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. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; divide in half. Roll each half into an 18-in. x 8-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over the dough. Roll up each rectangle from a short side; pinch seam to seal.
- Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1-1/2 hours.
- Bake at 350° for 30-35 minutes or until golden brown. Remove from pans and cool on wire racks. Yield: 2 loaves (16 slices each).