How to make cinnamon swirl bread (NO EGG RECIPE)
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- เผยแพร่เมื่อ 28 พ.ย. 2024
- Cinnamon swirl bread is the best warm from the oven! It also makes great french toast! See how easy it is to make yourself and there are no eggs in this version for those of you who have asked!
To add raisins: knead them in before putting your dough on for the first rise (plan for the rise to take a bit longer because of the weight of the raisins) or add them to the swirl filling if you choose.
To add nuts: finely chop and add with the filling.
Need help with yeast? Watch me activate it here: • How to activate dry ye...
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Full written recipe: feastandfarm.c...
RECIPE INGREDIENTS:
1 cup plus 2 tablespoons warm water
3 tablespoons maple syrup
1 teaspoon active dry yeast
2 tablespoons melted butter, cooled
3 1/2 cups bread flour (all purpose will also work)
1/2 tablespoon fine sea salt
oil for greasing the dough
2 tablespoons brown sugar
2 tablespoons granulated (white sugar) or coconut sugar
1 tablespoon cinnamon
1 egg, beaten with 1 tablespoon water
Bake 450 for 25-27 minutes, tenting with foil if it gets too dark
Glaze: 3/4 cup powdered sugar, 1 teaspoon vanilla, 1 tablespoon milk
Your recipes are wonderful it is so great you don't let people dictate to you what to wear or how to cook. Hands were made long before rubber gloves I really admired you speaking of your disability as I have one hand for the last 60 years and it's getting harder to do things but I still like making bread so it's hard sometimes but I still love it. Enjoy your recipe. A cooking sister too ❤
No I won't let the trolls criticize my choices in my home with my family. When I cook for others I am meticulous but I don't have to take flack from strangers. :) Keep using your hand and staying strong!
Good for you!!! You're at HOME,leave your wedding band and bracelet ON! Some People always have to have something to say..live watching you!❤
Haha yes thank you. That bracelet is long gone (this video is over three years old) but my ring on my clean hands stays.
Being a native Vermonter, I loved your emphasis on real maple syrup. I just found your channel and will be looking forward to each video you post. Thank You.
I don’t know what it is with farm recipes, but every time I make one it always ALWAYS comes out Ssoooooo GOODDDD
Farmers just know how to cook!!!
It looks so yummy i must thank u so much i am 70 i want to try for the first time❤
I made this bread for my family, who kept expecting it to taste like cinnamon roll. They didn't really eat much of it due to that, even though I explained that wasn't what it was supposed to be. It DID end up making amazing french toast! So I sat and thought on it for a while and ended up using the same recipe for this bread but rolled out the dough and made it into cinnamon rolls. They were fantastic! topped with a bourbon maple glaze.
I love how pillowy soft this dough is to work with, so glad I found this recipe. Thank you for sharing!
Ah...sounds like you have people on your hands who might be new to homemade food? I'm glad you found a way to make it work but yes, bread and cinnamon rolls are certainly different.
OMGosh!
I made this today!!!!! So delicious! Me and my husband have already eaten almost half of it!! Made it in the smaller 8x4 loaf pan. Was done in 20 minutes. Didnt even use the icing....didnt need it!
Wonderful!
This is the most underrated channel!
Haha I agree! We'll keep making videos and one day it will take off. 💪
You don’t know how relieved I was to see in your beginner bread recipe that you spooned the flour into the measuring cup instead of scooping the whole cup through the flour! In home-ec (I’m only 39 but DID have home-ec! Lol) I learned to spoon it in instead of packing it in by scooping to be sure you get the right measurement BUT NO ONE DOES IT!!! Lol! I watch so many recipes and everyone’s just scoop-happy 😂 it was one of the things that stuck with me. That and never putting sharp knives in the sink, but up behind the faucet instead so no one reaching into soapy water gets stabbed. I still do it! But my kids, for some reason, think it means “Don’t was me, I’m fine up here until your mom needs me again and then she’ll wash me” 😂😂😂
Ha ha! Yes we need to use that spoon to fill the cup. I much prefer to bake in grams these days but if we are going with customary measurements we'll be as accurate as we can.
I made this today, and it is delicious! I don’t like whole wheat, so I used half white whole wheat and half regular white flour. It is so soft and tasty. Not bitter at all.
Great job!
You make the bread you like no trouble with rings. I have wear my weddings ring for 40 years and work with dough all the time. If make bread for some i put gloves on . Thanks for sharing this recipe.
I do wear my rings and I will continue to, yes. But I also wash my hands super well. ;)
You are my GO TO for recipes..made your beginner bread and it is forever my bread now..thank you for sharing your recipes..I cant wait to try this one..
oh thank you Susan! I hope to be back with new videos as soon as I can!
i made that bread also. it wasnt as difficult as i thought
Thank you for all of your amazing recipes! I want
To ask, if you don’t mind, what disease do you have? I have Chronic Lyme Disease and that’s given me Lyme Arthritis. So, kneading dough is always a challenge- but so rewarding. The pain is always worth it. Wishing you good health and abundance! 😊
Sure! I have chronic Guillian Barre syndrome called CIDP or chronic inflammatory demyelinating polyneuropathy. It's a mouthful to say. There are several videos here on the channel about how I have it controlled and the anti inflammatory diet I follow (and it doesn't include bread... it's a little bittersweet how popular my bread recipes are 😱)
Hi, your presentation as well as the descriptive narration is very charm and nice as it can taste from your words itself❤
Thank you!
Wow! I can’t wait to make that this weekend! Thank you for sharing these amazing recipes!
Cinnamon swirl bread looks super yummy. Great job. 👍❤
❤ I just found your channel ❤😊 you make it look so easy 😊 thank you for sharing ❤😊
Thank you So much for sharing , CAN’T WAIT TO MAKE IT! Yumm
I found watching this quite therapeutic😊 I'm sure it was tasty!❤
Haha! I'm glad you enjoyed it! --Rachel
great recipe...what temp do you bake...I know it was to bake at 25 27 minutes but I dont know what temp
Bake time and ingredients are in the description box. This one bakes hotter--at 450 but keep an eye on it to make sure it doesn't get too dark.
This looks So good 😁 Thank you for sharing with us 🥰
My pleasure 😊
This looks so delicious. I’d like to add raisin, what part of the recipe would I do that? TIA
Do you want the raisins in the swirl or the dough? If you want it in the swirl add it with the cinnamon. If you want it in the dough, knead them in after the first rise but plan on the next rise to take longer as it lifts the weight of the raisins. Maybe 30 or 40 percent longer.
BEAUTIFUL
Recipe is awesome cuz I'm literally out of eggs but I want bread for morning breakfast so I'm making it tonight
Thank you ❤
Mouthwatering 🥰
I want to try it.
Salt?..
Did you see my note in the video?
@@FeastandFarmCooks just went back and saw it
I love tbe bowl you are using. Where did you get it ? I would love one .
It's a Temp-Tations bowl from QVC Mary ;)
I am that odd chic I don't don't like using grams I just don't how. Loving that bowl where can I get one or two
You just need a scale 😁. Easy to get at any Walmart or grocery store. The bowl is Temptations from QVC
I did a search on qvc and they said that the floral lace ruffle mixing bowls have been retired 😪. You're lucky you have one. They have some other type but hesitant to purchase. Could you see how many quarts your bowl actually has? They have 3 qt bowls but that might be too small. Ty!!
Oh no! Well Any bowl in that line is nice. My largest bowl is 3.5 quarts. 😁
@@FeastandFarmCooks I reached out to Temp-tations and they emailed me back. They said that Tara, the owner, is bringing those bowls back by this August!!! Ty for measuring your bowl out for me!
So do you prefer the smaller loaf plan? Also, if adding raisins, how much?
I prefer USA Pans so I take them in whatever size they are. They just happen to make their 9x5 loaf pans a tad smaller. For raisins, I'd do between 1/3 and 2/3 cup depending on how much you like raisins. ;)
would milk be ok instead of water to activate the yeas? maybe the yeast would react to the milk
Milk is fine. Just warm it to the proper temperature first.
Once the dough has risen, can I knead, add the filling, place in the bread pan, and refrigerate until the next day?
Traditional yeast isn’t designed for those long overnight rises. There’s a good chance they will over rise in the fridge and it will collapse when you bake it.
Is the maple syrup needed? If so any good substitutes? Thanks.
You do need a bit of sweetener. Regular granulated sugar or a tablespoon of honey would work as swaps.
Thank you for responding, definitely going to make this soon
I’ve got fast rising yeast, do I have to proof the yeast? It’s also for bread machine.
Bread machine yeast is a 1:1 swap for active dry. If you are new to baking activate it in water as I did. If you are familiar with how to properly warm the other ingredients and use instant yeast directly in flour, you can do that but most beginners don't know those little details.
Hi! Can I divide this dough to bake 2 breads?
You would need very small loaf pans for that. This is meant to be a single standard one pound loaf.
Daar die kneel brood lyk so lekker
I love the temp-tations bowl you are using. What's the quart size?
I think that one is around 4 quarts but they usually come in a set of 3 so you get a choice of sizes.
@@FeastandFarmCooks Thank you!
I'm in central Florida and bread flour is non-existent , I have a box of Hodgson Mill " Vital Wheat Gluten" (no exp. date on box but I've had it a few years, still unopened) . Can I add it to APF to increase the gluten content??
You can but it becomes a giant math problem that I find too complicated to fool with. You can read more about the complexities of adding it here: www.seriouseats.com/2020/05/vital-wheat-gluten-bread-flour-hack.html
@@FeastandFarmCooks read the whole article; LOL , I see what you mean about the formula !! I made cheddar cheese bread yesterday before seeing this video and used the suggestion on the box and added 1Tblsp of the gluten powder with APF. I also used (never again, I assure you) a "no knead" recipe I found on Utube. Taste was wonderful, crust was great but it was very dense.... could have been from their basic recipe and method or the addition of the cheese. Will use your recipe from a different video on basic white bread, leave out the cheese but use the Tblsp of gluten and see what I get. Thanks for the article and getting back to me so quickly !!!
Good day, can you use self rising flour?
No ma'am. This is a yeasted loaf so self rising flour won't work.
@@FeastandFarmCooks ok, thank you. Trying this today
thumbs down? i love these videos
Can't make them all happy, can we? ;) I'm here for the ones who enjoy it!
Mine did not look like hers. I don’t think my yeast was activated.
Did you wait for it to foam?
Just do your recipe and stop saying what people do to much unnecessary talking 😮
It's necessary to teach. You are welcome to find another channel to watch.
@@FeastandFarmCooksI personally appreciate all your talking, and all the tips you include while teaching. Thank you very much 😊