Cinnamon Swirl Bread
"Classic cinnamon-swirl bread makes wonderful toast. Spread with soft butter or peanut butter, there's nothing better — except perhaps cinnamon-swirl French toast!..."
INGREDIENTS
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3 cups King Arthur Unbleached All-Purpose Flour
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1/4 cup potato flour
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1/4 cup Baker's Special Dry Milk
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1 1/4 teaspoons salt
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1/2 teaspoon cinnamon
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3 tablespoons sugar
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2 1/2 teaspoons instant yeast
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4 tablespoons butter
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1 cup lukewarm water
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1/4 cup sugar
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1 1/2 teaspoons cinnamon
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1/4 cup raisins or currants
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2 teaspoons King Arthur Unbleached All-Purpose Flour
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1 large egg beaten with 1 tablespoon water
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2 tablespoons butter
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2 tablespoons sugar
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1/4 teaspoon cinnamon
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1/4 cup King Arthur Unbleached All-Purpose Flour
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12 3/4 ounces King Arthur Unbleached All-Purpose Flour
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1 5/8 ounces potato flour
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1 1/4 ounces Baker's Special Dry Milk
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1 1/4 teaspoons salt
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1/2 teaspoon cinnamon
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1 1/4 ounces sugar
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2 1/2 teaspoons instant yeast
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2 ounces butter
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8 ounces lukewarm water
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1 3/4 ounces sugar
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1 1/2 teaspoons cinnamon
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1 1/4 ounces raisins or currants
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2 teaspoons King Arthur Unbleached All-Purpose Flour
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1 large egg beaten with 1/2 ounce water
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1 ounce butter
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1 ounce sugar
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1/4 teaspoon cinnamon
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1 ounce King Arthur Unbleached All-Purpose Flour
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361g King Arthur Unbleached All-Purpose Flour
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46g potato flour
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35g Baker's Special Dry Milk
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1 1/4 teaspoons salt
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1/2 teaspoon cinnamon
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35g sugar
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2 1/2 teaspoons instant yeast
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57g butter
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227g lukewarm water
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50g sugar
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1 1/2 teaspoons cinnamon
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35g raisins or currants
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2 teaspoons King Arthur Unbleached All-Purpose Flour
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1 large egg beaten with 14g water
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28g butter
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28g sugar
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1/4 teaspoon cinnamon
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28g King Arthur Unbleached All-Purpose Flour
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