Ellie’s Cinnamon Swirl Bread
3 - 3 1/2 cups all purpose flour
1 tablespoon cinnamon
1 teaspoon cardamom
2 1/4 teaspoons yeast
1 tablespoon gluten
1 cup milk
1/8 cup sugar
3 tablespoons softened butter
3/4 teaspoon salt
1/2 cup sugar mixed with 1 TBL cinnamon and 1 tsp cardamom
2 TBL softened butter
In a large bowl combine 1 cup of flour, cinnamon, cardamom, yeast and gluten. Heat the milk, sugar, butter and salt until warm (115 to 125°). Add warm milk mixture to dry ingredients, whisk smooth. Scrape the bowl. Add the eggs and 1 cup of flour; beat at medium speed for 2 minutes. Add remaining flour to make a stiff dough. Turn out the dough onto a lightly floured surface and knead until smooth and elastic. Add flour as needed to prevent dough from sticking.
Shape dough into a ball and placed in a greased bowl. Turn once to bring greased side up. Cover and let rise in a warm place until doubled in size, about 1 hour.
Punch the dough down, turn out onto a lightly floured surface and divide in half. Cover and let rest for 10 minutes. Grease two loaf pans. Combine 1/2 cup sugar, 1 TBL cinnamon and 1 tsp cardamom.
On the lightly floured surface, roll out one portion of the dough to a 14 x 7-inch rectangle. Brush the entire surface with softened butter and sprinkle half of the cinnamon and sugar mixture over the rectangle. Roll up the dough, tucking ends under to seal. Place in a greased loaf pan.
Repeat with remaining dough. Cover and let rise in a warm place until double in size, about 35 to 45 minutes. With a sharp knife, make several slashes across each loaf. Brush with 1 1/2 tablespoons melted butter. Bake in a preheated 350° oven for 30 to 35 minutes or until done. Brush with remaining melted butter, cool five minutes in pan and then remove and cool on rack. Makes two loaves.