Speedy Cinnamon Swirl Loaf |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 24 |
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This wonderful bread from Canadian Living magazine is mixed in the food processor. All that you have to do is roll it out, fill, leave it to rise and bake. The food processor does the hard part! Please note that the rising time is included in the cooking time. Ingredients:
3 1/4 cups all-purpose flour |
1/4 cup granulated sugar |
1/4 cup butter, cut in 1-inch pieces |
1 teaspoon salt |
1 tablespoon instant yeast |
3/4 cup milk (approx.) |
2 eggs, lightly beaten |
1/2 cup brown sugar, packed |
1/4 cup pecans, chopped |
1/4 cup raisins |
1 tablespoon ground cinnamon |
1/4 cup butter, softened |
1 egg yolk |
1 tablespoon milk |
Directions:
1. In the food processor, process the flour, sugar, butter, salt and yeast for 30 seconds.
2. Heat the milk until hot (125 to 130 degrees F).
3. With the motor running, alternately pour in the eggs and enough of the milk through the feed tube to form the dough into a ball.
4. Process for 1 minute to knead.
5. Place the dough in a greased bowl, turning to grease all over.
6. Cover and let rest for 10 minutes.
7. To make the filling, combine the brown sugar, pecans, raisins and cinnamon in a small bowl.
8. On a lightly floured surface, roll out the dough into a 12 x 9 rectangle.
9. Spread with butter, leaving a 1/2 border uncovered.
10. Sprinkle the sugar mixture over the butter.
11. Starting at a long side, roll up the dough jelly roll-style; pinch the ends together to seal.
12. Place on a greased rimmed baking sheet.
13. Cover and let rise until double in bulk, about 1 hour.
14. To make the glaze, beat the egg yolk with the milk; brush over the loaf.
15. Bake in a 375 degree F oven for 15 minutes; cover with foil to prevent overbrowning.
16. Bake for 15 to 20 minutes longer or until golden and the bottom of the loaf sounds hollow when tapped.
17. Let cool on a rack; dust with icing sugar.
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