Cinnamon Swirl Bread Recipe

In a stand mixer bowl fitted with a dough hook, whisk together the warmed water, warmed milk, yeast, and 2 tablespoons sugar. Loosely cover the bowl and let it sit for 5-10 minutes until it becomes foamy and frothy on top, indicating the yeast is active.

Add the remaining 2 tablespoons sugar, softened butter pieces, 1 cup bread flour, and salt to the yeast mixture. Beat on low speed for 30 seconds, scrape down the bowl sides, then add another cup of flour. Beat on medium speed until the mixture is somewhat combined, with some butter still visible.

Add the last cup of flour and continue beating on medium speed until the dough pulls away from the bowl sides, which should take about 2 minutes.

Continue kneading the dough with the mixer on medium speed for an additional 8-10 minutes to develop gluten and form a smooth, elastic dough.

Lightly grease a large bowl and place the dough inside, turning to coat all sides with oil. Cover the bowl and allow the dough to rise in a warm place for 1-2 hours until it doubles in size.

Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.

In a small bowl, whisk together ¼ cup sugar and 2 teaspoons ground cinnamon to prepare the filling swirl.

After the dough has risen, punch it down to release air. Lightly flour your work surface, hands, and rolling pin. Roll the dough into an 8×20-inch rectangle. Brush the surface evenly with the beaten egg white, then sprinkle the cinnamon sugar mixture all over. Roll the dough tightly into an 8-inch log and place it seam-side down in the prepared loaf pan.

Cover the loaf and allow it to rise for about 1 hour, or until the dough rises about 1 inch above the loaf pan rim.

Preheat the oven to 350°F (180°C) and position the rack in a lower place. Melt the remaining tablespoon of butter and brush it over the top of the risen dough for a golden crust.

Bake the bread for 35-45 minutes until golden brown. Check halfway through baking; if the top is browning too fast, tent with aluminum foil to prevent burning.

Remove the bread from the oven, allow it to cool in the pan on a cooling rack for a few minutes. Then remove the loaf from the pan and let it cool for at least 10 minutes before slicing to allow the crumb to set.

Serve the bread warm or toasted with butter, enjoying the soft texture and cinnamon swirl flavor.