Finally, a recipe post!!
OK, but please don’t yell at me because it’s a bread recipe.
I know that yeast is a hot commodity right now and it’s easier to spot Waldo nowadays than to see yeast in stock in grocery stores… but just in case you were one of the people who hoarded yeast and you’re running out of recipes to try, this one is for you.
Let me start off by saying that breads are not my forte, but this one is SO easy. My favorite part about this recipe is that it only takes about an hour for the dough to rise, unlike some breads + buns that need to rise for hours AND set overnight (cinnamon rolls). Also, my apartment smells the best when baking these (well, second to banana bread).
Alright, I’m not going to ramble any longer. Mostly because my eyes are so droopy and I need to reunite with my bed soon.
Cinnamon Swirl Bread (Dairy Free)
- 2 tablespoons sugar
- 1 cup warm water, (105-110 F degrees)
- 2 1/2 teaspoons active-dry or quick-rise yeast (I prefer Red Star brand!)
- 2 1/2 cups unbleached bread flour + extra as needed (I prefer King Arthur brand)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons cinnamon
- ¼ teaspoon freshly grated nutmeg
- 1/2 cup white granulated sugar
- Mix the 2 tablespoons sugar with the warm water in a very large bowl in stand mixer with dough attachment. Add the yeast and stir just a little bit with your finger. Let it sit until frothy (and it kinda smells like warm beer) about 5 minutes.
- Add the flour, salt, and oil and knead, adding more flour if too sticky until the dough forms a large, soft ball. If you don’t have a stand mixer, no worries, you can do it by hand! You’ll have very strong (but sore) arms after.
- Flour a table or work surface and knead the bread with your hands for 5-10 more minutes.
- Place the dough in a lightly oiled bowl and brush the top with a little extra olive oil. Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour. It should be very puffy. Punch down the dough.
- Preheat the oven to 350 degrees. Roll out the dough into a rectangle (but let’s be honest, it’s going to look more ‘oval’). The dough should be no wider than your bread pan so that it fits after it’s been rolled up – does that make sense?). For more tight rolls in the bread, roll the dough thinner. For thicker softer rolls in the bread, roll thicker.
- Mix the cinnamon and sugar in a small bowl and sprinkle over the loaf. Be generous. Roll up the loaves tightly and put in bread pan (lightly brushed with oil). Let rest for a few minutes before putting in the oven.
- Bake for 30 minutes, or until it sounds hollow when you tap it with a knife. This is one recipe that you may actually want to over bake if you’re in doubt. If it looks too brown on the outside, it’s okay because the inside really needs to bake all the way to get the layers filled out.
- Let the bread cool down all the way before cutting into it or else it may sink. If you have leftovers, cover tightly with plastic wrap and store room temperature!