In my kitchen


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Cinnamon Swirl Bread

Cinnamon Swirl Bread

I do love making bread, with the years, I have become adept at it, though it didn’t take years to become good at it. The most important part is the temperature of your liquids when added to your yeast, too cold and the yeast will not bloom, too warm and you will cook it, I rarely use a thermometer myself, but suggest using one at first, the temperature you want is around 110° to 115° F. That to me is just warm on my wrist or finger, the same temperature I use for a babies’ bath or bottle. It’s silly but it works for me!

This bread is so good, the texture different because of the 3 eggs. It is the best bread for French toast, bar none.

I hope you try it, your family and friends will love you for it, remember it is also a great gift to give!

Yields: 2 loaves

Cinnamon Swirl Egg Bread


6 ¾ c. unbleached flour

2 tbsp. or 2 packages active dry yeast

2 c. milk

¼ c. sugar

¼ c. butter

2 tsp. salt

3 eggs

Cinnamon Mix

½ c. sugar

2 tsp. cinnamon



In large mixer bowl, combine 3 cups flour and yeast.

In saucepan, heat milk, sugar, butter and salt till milk mixture is just warm, about 115° F and butter is almost melted.

Add milk mixture to flour and yeast, add eggs. Beat at low speed of mixer for 1 minutes.  Beat at medium speed for 3 minutes, with a spoon or if using a stand mixer, using the bread hook, add the rest of the flour 1 cup at a time, add enough flour to create a stiff and smooth dough.

If kneading by hand, knead your dough a good 5 -8 minutes, if using the dough hook, take 3-5 minutes. Shape into a bowl and place is a lightly greased bowl, covering the dough with plastic wrap, a damp towel or new shower cap, like I do a lot of the time if I have them.

Butter or grease two 9x5x3 bread pans.

Punch down and separate the dough into 2 portions, let it rest 10 minutes for easier handling.

Prepare the cinnamon mix by stirring the sugar and cinnamon together.

Roll out each portion of dough into 15x7 rectangles, brush each rectangle with water, spread the sugar mixture on both and roll up the dough beginning on the narrow end, pinch the end into the dough to seal and place pinched side down into your bread pans.

Let the loaves rise until not quite doubled. About 45 minutes.

Warm your oven to 375° F.

Place the bread loaves into the oven and bake for 35 to 40 minutes, checking for doneness by tapping gently to hear a shallow sound.

Remove from oven and place on pans on their sides to cool for 15 minutes. Remove from pans and cool on wire racks.

Serve warm with butter, toasted with butter, with peanut butter or nothing at all!   

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