Tuesday, July 11, 2017

Cinnamon Swirl Bread

Ingredients for 10 servings

½ cup hot water
1 cup almond milk, plus extra for brushing loaf
1 cup dates
1 medium very ripe banana
1 packet active dry yeast
1 teaspoon salt
1 ½ tablespoons cinnamon
3 eggs (reserve one for brushing loaf)
3 ¾ cups whole wheat flour
4 tablespoons butter, unsalted
Organic olive oil spray

Directions

In a high speed food processor, add dates and hot water. Allow to sit while making the dough.

In a medium saucepan over medium heat, warm almond milk and butter together (do not allow to boil). Once butter has completely melted, remove saucepan from heat. Allow the almond milk and butter mixture to cool until just warm to the touch, then stir in the active dry yeast packet. Let sit for 10 minutes.

Using an electric stand mixer with paddle attachment, combine two eggs and the banana until thoroughly combined. Pour in the almond milk, butter and yeast mixture and stir until well combined.

In a separate bowl, combine flour and salt. Add half the flour mixture to the stand mixer and mix until thoroughly combined with the other ingredients. Add the remaining flour mixture and stir until fully combined. Remove the paddle attachment and add the dough hook. Knead dough on medium speed for 10 minutes.

Warm a glass bowl in the microwave or warm a metal bowl by setting the bottom in hot water. Spray the inside of the bowl with cooking spray. Remove the bread dough from the stand mixer and place into sprayed bowl. Cover tightly with plastic wrap then cover with a towel. Set aside for 60 minutes.

Meanwhile, using the food processor, blend the dates and water together until a paste forms, scraping the sides as necessary. Add cinnamon and blend together. Set aside.

Turn dough out onto working surface. Roll dough into a rectangle no wider than your loaf pan and about 18 inches in length. Evenly spread date paste onto dough then roll the dough tightly towards yourself. Pinch seam and place seam side down into greased loaf pan. Cover loaf pan tightly with plastic wrap and then a towel. Set aside for 60 minutes.

Preheat oven to 350° F.

In a small bowl, combine one egg with a splash of almond milk. Brush mixture onto bread dough and bake on a middle/lower rack for 40 minutes or until bread is golden brown on top.

Remove from loaf pan and allow to cool completely prior to cutting.

Instructions:
  1. In a high speed food processor, add dates and hot water. Allow to sit while making the dough.
  2. In a medium saucepan over medium heat, warm almond milk and butter together (do not allow to boil). Once butter has completely melted, remove saucepan from heat. Allow the almond milk and butter mixture to cool until just warm to the touch, then stir in the active dry yeast packet. Let sit for 10 minutes.
  3. Using an electric stand mixer with paddle attachment, combine two eggs and the banana until thoroughly combined. Pour in the almond milk, butter and yeast mixture and stir until well combined.
  4. In a separate bowl, combine flour and salt. Add half the flour mixture to the stand mixer and mix until thoroughly combined with the other ingredients. Add the remaining flour mixture and stir until fully combined. Remove the paddle attachment and add the dough hook. Knead dough on medium speed for 10 minutes.
  5. Warm a glass bowl in the microwave or warm a metal bowl by setting the bottom in hot water. Spray the inside of the bowl with cooking spray. Remove the bread dough from the stand mixer and place into sprayed bowl. Cover tightly with plastic wrap then cover with a towel. Set aside for 60 minutes.
  6. Meanwhile, using the food processor, blend the dates and water together until a paste forms, scraping the sides as necessary. Add cinnamon and blend together. Set aside.
  7. Turn dough out onto working surface. Roll dough into a rectangle no wider than your loaf pan and about 18 inches in length. Evenly spread date paste onto dough then roll the dough tightly towards yourself. Pinch seam and place seam side down into greased loaf pan. Cover loaf pan tightly with plastic wrap and then a towel. Set aside for 60 minutes.
  8. Preheat oven to 350° F.
  9. In a small bowl, combine one egg with a splash of almond milk. Brush mixture onto bread dough and bake on a middle/lower rack for 40 minutes or until bread is golden brown on top.
  10. Remove from loaf pan and allow to cool completely prior to cutting.
- See more at: https://www.swansonvitamins.com/blog/recipes/cinnamon-swirl-bread?url=/blog/recipes/cinnamon-swirl-bread&SourceCode=INTESLLR&rid=81222280&utm_source=exacttarget&utm_medium=email&utm_content=main-call-to-action-button&utm_campaign=INTESLLR#sthash.P61NWfBs.dpuf
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