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Cinnamon Swirl Bread

Cinnamon Swirl Bread

 

Baker’s %

American

Metric

 
Water (cool) 62% 15.5 # 7.03 kg
Yeast (compressed) 3% .75 # 340 g
 
King Arthur Special Flour 80% 20 # 9.08 kg
King Arthur Round Table Pastry Flour 20% 5.0 # 2.27 kg
Non-Fat Dry Milk 5% 1.25 # 570 g
Salt 2% .50 # 230 g
Sugar 10% 2.5 # 1.15 kg
Shortening 10% 2.5 # 1.15 kg
 
Cinnamon   3 oz 86 g
Sugar   1 # 460 g
 
Total   48.0 # 21.8 kg
  1. Calculate water temperature needed to arrive at final dough temperature of 74°-78°F.
  2. Crumble yeast and add to water.
  3. Mix to full development.
  4. Bulk fermentation 2.5 hours. Give one fold at 1.5 hours.
  5. Divide into 18 oz. pieces for 1# strap pans. Bench rest 20 minutes, covered.
  6. Roll out as for cinnamon rolls. Wash with water; sprinkle generously with cinnamon sugar mixture (mixture = 3 oz. of cinnamon/1# sugar).
  7. Roll up, pan and give full proof.
  8. Bake at 385° for approximately 35 minutes. Watch for excessive browning.

Note: If raisins are to be added with cinnamon sugar mixture, make sure raisins are conditioned and drained.

Adapted from King Arthur Flour http://www.kingarthurflour.com/pro/recipe-formulas.html#a5 

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