CINNAMON SWIRL BREAD
Copy & Paste From : TREAT & TRICK
2 + 1/2 C all purpose flour (I used more or less 3 and 1/2 cups)
1/2 C evaporated milk
1/2 C hot water
1/4 C sugar
3/4 tsp salt
2 TB butter
1 + 1/2 tsp instant yeast (I used 2 tsp-just to finished the stock)
1/4 C sugar
1 tsp cinnamon
1 tsp all purpose flour
1 tsp cocoa powder (optional)
1 TB melted butter
Combine milk, hot water, sugar, butter and salt in a mixing bowl.
In a large mixing bowl, combine flour with instant yeast.
Make a well in center, pour the wet ingredients and forms into soft dough.
Place dough onto floured board, knead by hand for 10 minutes until smooth.
Transfer into greased and covered bowl, leave to rise until doubled for an hour.
Gently deflate the dough, roll our into rectangle. Brush with butter, spread the filling evenly leaving 1 in border.
Tightly roll the dough jelly roll style.
Pinch the ends to seal. Pinch the long seam closed. Place into greased loaf pan, let sit for an hour. Towards the end of rising time, preheat oven @ 180C.
Bake for 25-30 minutes until golden brown. Brush with melted butter if desired after removing from the oven.
Cool on rack. Slice to serve.