Cinnamon Swirl Bread

Heat the milk to around 95-100°F in a pot or the microwave. If it gets too warm, and you have no patience, add some cold milk to get it to the right temperature then remeasure.

In the bowl of a stand mixer, whisk together the active dry yeast and the warmed milk. Let sit for 10 minutes or until bubbly. You can also add a sprinkle of the total sugar into the yeast mixture to speed up the process!

While the yeast activates, add all the other ingredients to a large mixing bowl. Add the sugar first and then zest the orange onto the sugar. Mix together with your fingertips or with the back of a spoon. On top of the sugar, add the flour, salt, and butter. Make a little well (away from the sugar and salt) and place the egg in it.

When your yeast is ready, pour all the ingredients from the mixing bowl into the bowl with the yeast mixture. Mix on low speed with the paddle attachment until combined. Scrape down the sides with a stiff rubber spatula or bowl scraper.

Switch to the dough hook attachment and mix on medium speed until a rough window pane can be pulled. This means the dough will not look perfectly smooth but will have pulled together and made one cohesive dough around the hook.

Scrape the dough into a well-oiled bowl, cover with plastic wrap and allow to proof for an hour in a warm place.

About halfway through bulk proofing, perform one set of stretch and folds. Fold the dough by grabbing one side, pull it upwards out of the bowl and then fold it over 1/3 of the dough. Rotate the bowl 180 degrees and repeat with the opposite side. Rotate a quarter turn and repeat the same folding technique. Rotate the bowl 180 degrees and make the final fold. You should have a nice tight square packet of dough. Cover with plastic wrap and allow to double. Mine took about an additional hour.

While the bread dough bulk proofs, butter or spray 2, 8-9 inch loaf pans (1 pound loaf pans) with non-stick cooking spray; set aside. In a small bowl stir or whisk together cinnamon and sugar for the swirl; set aside. You’ll also want a small bowl of water and a pastry brush or silicone brush. In a pinch you can use your fingers!

When the dough has doubled and feels light and airy, turn it out onto a lightly floured surface. It barely needs any flour! Divide into two pieces.

Working one piece of dough at a time, degas the dough and preshape the loaves into a boule (round) by folding all 4 corners in towards the center, flipping it seam-side down on the work surface and then gently tightening and stretching the dough into a round by pulling to towards you with both hands. Rotate 90° and repeat until the surface is smooth, taut and stands up on the counter. Repeat with the second loaf. Cover and let bench rest 10 minutes.

Shape the loaves by rolling each into a 7-inch by 12-inch rectangle with a rolling pin. Lightly brush the bread with water then sprinkle each piece of dough with half the cinnamon-sugar mixture.

Gently roll each loaf into a log from the short end, thus making a fatter, not longer, log. Seal the edges by pressing the heel of your hand against the bench or pinching them with your fingers.

Place each loaf seam-side down in a buttered loaf pan, cover loosely with plastic wrap. Proof the loaves for 15-20 minutes, or until light and have reached the top of the pan. While the loaves are final proofing, preheat the oven to 350°F (no fan). Right before baking, brush each loaf with egg wash, being sure not to let it drip down the sides.

Bake in a preheated oven for 20-25 minutes until they are golden brown or an instant read thermometer inserted into the center of the loaf reads 185°F.

Remove the bread from the oven and unmold onto a wire cooling rack immediately to keep the loaves from steaming in their pans. Cool completely.