This is a quick yeast bread. It freezes well, so don’t be intimated by the amount of loaves it makes. Mini loaf pans can be found here. Please note, you will need to buy 2 sets of mini loaf pans. While these are not the best option as they are made out of aluminum- not preferred baking material, I prefer them over pans that are nonstick. While I bought mine during 2020, they have other options, so be sure to shop around to find the best loaf pan that works for you. You can also make a big loaf and a few mini loafs as well.
This bread pairs beautifully with my Whipped Maple Cinnamon Butter. If you’re an avid bread making, these bread bags are a fun way to share a loaf of cinnamon swirled sandwich bread, or a beautiful sourdough loaf.
Cinnamon Swirled Sandwich Bread
Equipment
- 3 Bread Pans 8 1/2x5in
- Mini Loaf Pans
Ingredients
- 2 TBSP Active Dry Yeast
- 3 cups Warm Water Temp between 105-115
- 1/2 Cup Honey for a sweeter bread add an additional 2-3 TBSP honey.
- 8 cups Bread Flour May need an extra 1/2 cup
- 1 TBSP Sea Salt
- 1/4 cup Avocado Oil Sub for melted Butter
- Ceylon Cinnamon
Instructions
To make the sponge
- Mix together the yeast, water, honey, and 4 cups of flour in a bowl. Cover with a plastic shower cap or plastic wrap. Let rise for 30mins. The sponge will double in size.
Prep the pans
- Take large or mini loaves and spray with avocado oil (can use a drizzle). Take a piece of parchment paper and lay across the bottom side to side to create a sling.
To make the dough
- In the bowl add 3 cups flour, the salt, and avocado oil. Mix well, the dough will begin to pull away from the sides of the bowl. Begin to knead the dough for 5 mins. If the dough seems too sticky, add 1/4 cup more flour. The dough shouldn't stick to your fingers, it will be slightly tacky but not sticky. DO NOT ADD TOO MUCH FLOUR!
- Drizzle a little EVOO or avocado oil in a large bowl. Add the dough. Cover with a clean kitchen towel, lid, plastic wrap or my favorite- shower cap. Let rise until it has doubled in size. This will take about an hour.
Shape and 2nd Rise
- Once the dough has doubled in size, punch it down and dump onto a floured surface. Gently knead the dough a few times, then divide into portions. 3 large loaves, or mini loaves.
- To shape the dough- Gently knead each portion, flatten the dough into a rectangle. Sprinkle cinnamon. Roll the dough into a log starting with the longer ends. Gently flatten then sprinkle cinnamon again all along the top. Roll the dough again starting from the shorter sides. Slam the dough on the counter top 3 times to remove air bubbles. Place each rolled portioned into the pan.
- Cover with a damp dish towel and let rise again until doubled in size, about an hour.
Baking the bread
- Pre heat the oven to 375. Once oven is heated add pans and bake: 25-30 minutes for larger loaves or 22-25mins for mini loaves.
- The tops will be nice and brown as well as the bottoms. Once done baking, remove from the pans and let cool completely on a cool rack before slicing. Test one loaf by flipping it out of the pan, if the bottom of the loaf is not golden yet- place back in the oven for 2 more minutes. Don't over bake.
- Store in bread bags or freezer bags. Best to consume within 5 days. Freeze by wrapping in plastic wrap then adding to a freezer safe bag.
I’ve been making this bread for over 3 years now and it’s delicious every time. One day I’ll get around to publishing the sourdough version. For now here’s a quick version of sourdough adaptation.
Sourdough Conversions:
Replace the yeast with 2 cups active starter. Reduce the water by 1/2 cup (2 1/2 cups). Keep the remaining ingredients the same as well as the directions. You may need more or less flour (+/- 1/2 cup). The rise times will take much longer. Make the dough before bed, then 1st rise can do over night. 2nd rise anywhere from 3- overnight as well.
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