Cinnamon Swirl Bread – #TastyThursday
This is one of many delicious recipes from one of my favorite vegan recipe books, Hearty Vegan Meals for Monster Appetites. What I love some much about this recipe is that it’s completely versatile. Serve it with some marmalade for an amazing brunch or enjoy it warm after dinner with a generous scoop of your favorite vegan vanilla ice cream.
The name “Cinnamon Swirl Bread” is a little deceiving as this is more like a sticky, gooey, old-fashioned cinnamon roll…which is probably why I like it so much! So be sure to serve it with a fork, and try it with raisins and/or nuts for some added awesomeness!
For the Dough
- 1 cup soymilk, heated to lukewarm
- 1/4 cup water, heated to lukewarm
- 1/3 cup evaporated cane juice or granulated sugar, divided
- 1 1/2 teaspoon active dry yeast
- 2 Tablespoons plus 1/2 teaspoon vegetable oil, divided
- 3 cups all-purpose flour, plus more if needed
- 1/4 cup vital wheat gluten flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the Swirl
- 1/3 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 3 Tablespoons nondairy butter, melted
To Make the Dough
In a large bowl, combine the flours, cinnamon, remaining sugar, and salt. Stir the wet ingredients into the dry, mixing until combined.
Turn out onto a lightly floured surface and knead for 8 minutes, until the dough is smooth and pliable, adding more flour as needed if the dough is too sticky. This is a dry, stiff dough, but it should still be workable.
Lightly coat a large bowl with the remaining 1/2 tsp oil. Place the dough in the bowl and gently turn to coat. Cover tightly with plastic wrap and let rise until doubled in size, 60 to 90 minutes.
To Make the Swirl
Gently deflate the dough and place on a lightly floured surface. Knead for 3 to 5 minutes.
Roll the dough into a rectangle 8 inches wide by 24″ long. Spread the cinnamon paste thinly and evenly onto the dough. Starting at the short end, tightly roll up the dough. Cut into 2 separate loaves. Place the rolled-up dough, seam side down, into an 8×4 inch loaf pan. Let rise for 30 minutes.
Preheat the oven to 350. Bake for 25-30 minutes, or until the outer crust is golden brown and hard to the touch. Let cool on a wire rack before slicing.
Alternative: press down 1/2 cup raisins and/or 1/2 cup chopped pecans into the rolled out dough.
Posted on 21 September, 2013, in Bread, Desserts, Food, Project, Recipes, Tasty Thursday and tagged bake, baking, Bread, Cinnamon, cookbook, Dough, recipe, TastyThursday, vegan, yeast. Bookmark the permalink. 1 Comment.