Cinnamon Swirl Bread

Combine the milk and water in a small saucepan. Heat, stirring occasionally, until bubbles begin to form around the edge. Turn off the heat and add the butter. Stir until the butter is melted. Pour the mixture into the bowl of a stand mixer and let it cool down to 115°F.

Add the eggs, yeast, and sugar to the bowl. Top with the flour and add the salt to one side of the bowl (do no let it touch the yeast).

Fit the mixer with a dough hook. Turn the mixer on low until the ingredients are combined, about 2- 3 minutes. Then bump the speed up to medium for about 5- 7 minutes. Turn the dough out onto a lightly floured surface and knead until the dough passes the windowpane test. Only add more flour if the dough sticks to your hands too much.

Form the dough into a smooth ball and place in a lightly oiled bowl with tall sides, turning to lightly coat the dough in oil.  Cover the bowl in plastic wrap and let it rise in a warm area (ideally 75℉) for 2- 2 1/2 hours when it is doubled in size.

After the dough is done rising, punch it down to expel gas and gently turn it out onto a pastry mat. Cover with a tea towel and let the dough rest for 10 minutes.

Spray the bottom and sides of your loaf pan with Baker's Joy, set aside.  Combine the sugar and cinnamon for the filling, set aside.

Shape the dough into an 8x6 inch rectangle with the short end facing you.  With a rolling pin, roll the dough until it reaches 18x8 inches.  Only lightly flour the surface if the dough is too sticky.  If the dough stretches beyond 9 inches wide, use your hands to push it back to the proper width.  It needs to fit in your pan!

Brush the dough liberally with the milk.  Be sure to leave a one inch border at the far side so that you'll be able to seal the dough.  Sprinkle the cinnamon sugar evenly over the dough.  Again, mind the border on the far side and leave a tiny edge along the length of the sides.

Tightly roll the dough up beginning with the short edge in front of you, making sure ti doesn't become too wide.  If the dough sticks to the pastry mat as you roll, slide a bench scraper or other flat object under neath to gently lift as you go along. 

When you get to the end of the roll, lightly pinch the dough together to create a seam.  With the seam side up, gently press the center of each end in.  Pinch the dough on each end to seal up the sides.

Place the loaf seam side down into the prepared pan and press gently to flatten.  Spray cling wrap lightly with cooking spray and place the slick side down, to loosely cover the dough.  It will need space to expand so make sure not to make this too tight.

Let the dough rise for another 1- 1 1/2 hours, until the dough is one inch above the side of the pan.

As the dough reaches the end of the rise time, preheat the oven to 350℉ and place the rack in the center position. Allow at least 30 minutes for your oven to heat.

When the dough is ready, make the glaze by mixing the egg and milk.  Gently brush the top of the loaf with the glaze.  Be careful not to add too much at once as it can collect in the side of the pan and create a weird egg chunk.

Bake for 30 minutes, then check the temperature. The loaf is done when the center of the loaf reaches 190℉. If the loaf needs more time, pop it back in the oven for 5- 10 minutes longer. Cover with foil if it begins to get too dark.

Once the loaf is done cooking, turn the bread out and let it cool on its side for at least one hour.  It may be necessary to run a knife along the edges to loosen the bread.