Zvi's Cinnamon Swirl Bread

 My brother and sister-in-law bought me Tate's Bake Shop Cookbook for Christmas.  In it are many recipes that I really should not be making but I cannot resist.  I was suppose to stop with the butter and sugar....alas I am weak!

Zvi's Cinnamon Swirl Bread immediately caught my attention as I read through the book.  It also gave me a good excuse to use the dough hook on my Kitchen Aid mixer.  We quickly ate the first loaf.  My husband and I agreed that the two remaining loaves should go to the freezer.  First visitors get warm cinnamon bread for breakfast!!

In all seriousness, this is a great recipe.  The dough was also easy to work with.  As I started I was envisioning a kitchen covered in flour.  Not the case.  It did however smell fantastic!

Zvi's Cinnamon Swirl Bread

from Tate's Bake Shop Cookbook

Cinnamon Bread:

3-1/4oz packages of active dry yeast

1/2 cup of warm water

1 1/2 cups of warm milk

1/2 cup of sugar

1 TBS of salt

1/2 cup of butter

4 large eggs, lightly beaten (room temperature)

8 cups of all purpose flour

Swirl Filling:

1/2 cup of butter

3/4 cup of firmly packed brown sugar

11/4 tsp cinnamon

Dissolve the yeast in warm water in a large mixing bowl, let stand for 5 minutes.  Heat the milk, sugar, salt, and butter until warm to the touch.  Do not let it boil.  Add the eggs, 4 cups of flour, and milk mixture to the yeast mixture.  Mix with an electric mixer using a dough hook.  Gradually add in the remaining flour until is form a stiff dough, you may use up to 4 3/4 cups of flour.  This will take about 10 minutes.  Remove the dough from the bowl and knead on a floured board until the dough springs back when you press it with your finger.  Place the dough in a very large oiled bowl.  Roll the dough once to coat with oil.  Cover with a towel and let it rise for about 1 hour until it doubles in size.  Grease 3 9"x5"x3" loaf pans.  Punch the dough down.  

Cream the butter, sugar, and cinnamon. Set aside.

Divide the dough into three equal portions, about 11/2 lbs each. Roll out piece to 8"x12" rectangle.  Spread 1/3 of the filling over the dough leaving a 1/2" border.  Sprinkle with raisin or nuts if you wish.  Roll from the 8" side like a jellyroll.  Pinch the ends, tuck them until slightly and place the seam side down in the prepared pan.  Repeat with the 2 remaining pieces of dough.  Cover the brad with a towel and let it rise for another hour.  Bake the bread for 70 minutes.  Cook on a wire rack.  It should be noted that this bread freezes very well and makes toast that will take your breath away.  Enjoy!