Author: adapted from the Pioneer Woman
- 1 cup milk (I use almond)
- 6 Tbs butter
- 2½ tsp (or one packet) Active Dry Yeast
- 2 eggs
- ⅓ cup sugar
- 2½ cups All-purpose flour
- 2½ cups whole wheat flour (plus more as necessary)
- 1 tsp salt
- 2 Tbs melted butter
- ⅓ cup sugar
- 2 Tbs cinnamon
- softened butter
- Heat butter and milk together until butter melts, then let cool until still warm, but not hot (about 110-115 degrees). Add yeast, stir briefly, and let sit for several minutes.
- Combine flours and salt.
- In the bowl of an electric mixer, mix sugar and eggs until combined. Pour in the the milk mixture and mix on low until combined. Add the flour mixture, 1 cup at a time, until incorporated. Increase mixture speed to medium and knead for 5 minutes. If dough is very sticky, add additional flour, ¼ cup at a time, and knead on medium speed for an additional 3 minutes. (Dough should be slightly, but not overly sticky.)
- Turn dough into greased bowl, cover with plastic wrap and let rise in a warm place until doubled, about 1½-2 hours.
- Butter large loaf pan with softened butter.
- Turn dough onto lightly floured work surface. Roll into a rectangle, no wider than your loaf pan, and about 18-24 inches long. Spread dough with 2 Tbs melted butter. Mix cinnamon and sugar together, then sprinkle evenly over dough. Starting with one of the narrow ends, roll the dough, keeping it tight. Pinch seam to seal.
- Place dough in the pan, seam side down. Cover with plastic wrap and allow to rise for 1½ hours.
- Preheat oven to 350.
- Brush top of loaf with softened butter. Bake for 40 minutes on middle rack in oven.
- Let cool in pan for 10 minutes, then turn onto cooling rack and cool completely.
Recipe by Raisin & Fig at https://www.raisinandfig.com/naughty-alert-cinnamon-swirl-bread/
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