From the kitchen
Cinnamon Swirl Bread
A yeast loaf with a sweet cinnamon ribbon, using rice milk to hydrate the dough and brown the crust beautifully.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 3/4 cup Warm Rice Milk (110°F)
- 2 1/4 tsp Active Dry Yeast
- 1/3 cup Sugar, divided
- 3 1/4 cups All-Purpose Flour
- 1 tsp Salt
- 1 large Egg
- 4 tbsp Butter, softened
- 1 tbsp Ground Cinnamon
- Extra Rice Milk, for brushing
Method
- Combine the warm rice milk, yeast, and 1 tablespoon of the sugar; let sit until foamy, about 5 minutes.
- Add the flour, remaining sugar minus 2 tablespoons reserved for the filling, salt, egg, and softened butter. Knead until smooth and elastic, about 8 minutes. Let rise until doubled, about 1 hour.
- Roll the dough into a rectangle, brush with a little rice milk, and sprinkle with the reserved sugar mixed with cinnamon. Roll up tightly and place seam-side down in a greased loaf pan.
- Cover and proof 45 minutes, until puffy.
- Brush the top with rice milk and bake at 350°F (175°C) for 35 to 40 minutes, until deep golden and hollow-sounding when tapped.
Kitchen note
Brushing rice milk on both the inner layer and the top crust gives this loaf a deeper color throughout, a small step that makes a noticeable difference in the finished look.
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