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Cinnamon Swirl Loaf Recipe
|All purpose flour||6 Cup (96 tbs) (6 to 6 1/2 cups)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Yeast/Fleischmann's rapid rise||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|100 % bran cereal||1 1⁄2 Cup (24 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
|Packed light brown sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||3 Teaspoon|
Calories 746 Calories from Fat 267
% Daily Value*
Total Fat 30 g46.2%
Saturated Fat 8.9 g44.7%
Trans Fat 0 g
Cholesterol 72.5 mg
Sodium 472.3 mg19.7%
Total Carbohydrates 109 g36.5%
Dietary Fiber 15.8 g63.1%
Sugars 29 g
Protein 19 g38.3%
Vitamin A 26.6% Vitamin C 0.1%
Calcium 10.5% Iron 82%
*Based on a 2000 Calorie diet
Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
Meanwhile, process bran cereal in blender or food processor for 30 to 60 seconds or until ground and reduced to 1 cup (some coarse pieces will remain). Reserve.
On lightly floured surface, divide dough in half. Roll each to 16- × 7-inch rectangle. Melt 3 tablespoons butter; brush on rectangles to within 1/2 inch of edges. Sprinkle evenly with 1/4 cup brown sugar, 2 teaspoons cinnamon, 3/4 cup ground bran and 3/4 cup nuts. Roll up tightly from short ends as for jelly roll; pinch seams and ends to seal.
Spray two 8 1/2- × 4 1/2-inch loaf pans with cooking spray. Place loaves, seam sides down, in pans. Spray top of loaves with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Meanwhile, combine remaining 1/4 cup ground bran, 1/4 cup nuts, 1/4 cup brown sugar and 1 teaspoon cinnamon in small bowl. Cut in remaining 3 tablespoons butter until mixture is crumbly. Reserve.
Lightly beat egg white; brush loaves. Sprinkle with reserved bran mixture. Bake at 375ºF for 40 to 45 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Remove from pans; cool on wire rack.