{"id":8222,"date":"2015-08-09T18:27:00","date_gmt":"2015-08-09T23:27:00","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=8222"},"modified":"2015-08-09T18:27:00","modified_gmt":"2015-08-09T23:27:00","slug":"cinnamon-swirl-bread","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=8222","title":{"rendered":"Cinnamon Swirl Bread"},"content":{"rendered":"

It was a hot day , there is basically nothing i wanted to do . Well i do want to something .. but it’s too hot , too hot to go out , wanted to get my pedicure done , too hot just to drive there , wanted to visit a friend .. don’t feel like it because it’s too hot !!<\/p>\n

What to do ? what should i do ? I asked my husband ..<\/p>\n

He said ” just make a bread .. you know cinnamon swirl .. ”<\/p>\n

Me ” cinnamon buns ? ”<\/p>\n

He said ” No .. the swirl .. ”<\/p>\n

Oh .. great idea .. why not trying it since i never made cinnamon swirl bread , i am sure it’s not hard at all ..<\/p>\n

So there it was .. cinnamon swirl bread in the making , while outside is 100’s F something .. with heat index up to the 110 F .. we were advised not to spend too long of outdoor activity ,instead .. LET’S BAKE BREAD ! Lol ..<\/p>\n

\"IMG_2134\"<\/a><\/p>\n

You need :<\/p>\n

1\/6 cup of warm tap water<\/p>\n

2 1\/4 tsp of active dry yeast<\/p>\n

1\/2 cup of warm milk<\/p>\n

1 tsp . of vanilla extract<\/p>\n

1 egg<\/p>\n

1\/4 cup of sugar AND 1\/2 cup of sugar<\/p>\n

3 tbsp. of melted butter<\/p>\n

1 tbsp. of ground cinnamon<\/p>\n

1\/2 tsp. of salt<\/p>\n

About 3 cups of bread flour<\/p>\n

1. Mix the warm water with yeast until it dissolve , let it sit about 5 minutes , it should be foamy .<\/p>\n

2. Warm up the milk , then add melted butter , add vanilla extract , 1\/4 cup of sugar , salt and beaten egg .<\/p>\n

3. Mix the yeast mixture with milk mixture .<\/p>\n

4. In a large bowl , add in 2 1\/2 cup of bread flour , add the yeast milk mixture , then mix with wooden spoon until it’s hard to stir , scrape off the dough on the spoon , flour your hand , and start mixing with hand . Add in more flour as needed , do not add too much or your bread will be too dry , too little it will be too sticky . You might need all the way to 3 cups , or a little under 3 cups , add in while kneading the dough , the dough should clean the side of the bowl and elastic . Knead for extra 6 minutes .<\/p>\n

5. Butter the large bowl , place the dough in the bowl , cover with plastic wrap . Let it sit for 1 hour in a warm place to proof ( double in size )<\/p>\n

6. Take the dough out , do not punch it down , just stick your finger in and deflate the dough , take it out , and roll it out into rectangle , 18 by 8 inches , sprinkle the sugar cinnamon evenly all over the dough . Roll it from the short side . Place it on a buttered loaf pan , and let it rise again for 40 minutes .<\/p>\n

7. Once it’s done proofing , preheat oven 350 F and bake the bread for about 25-30 minutes . Take it out , brush with butter on top .<\/p>\n

\"IMG_2140\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

It was a hot day , there is basically nothing i wanted to do . Well i do want to something .. but it’s too hot , too hot to go out , wanted to get my pedicure done , too hot just to drive there , wanted to visit a friend .. don’t feel like it because it’s too hot !! What to do ? what should i do ? I asked my husband .. He said ” just make a bread .. you know cinnamon swirl .. ” Me ” cinnamon buns ? ” He said ” No .. the swirl .. ” Oh .. great idea .. why not trying it since i never made cinnamon swirl bread , i am sure it’s not hard at all .. So there it was .. cinnamon swirl bread in the making , while outside is 100’s F something .. with heat index up to the 110 F .. we were advised not to spend too long of outdoor activity ,instead .. LET’S BAKE BREAD ! Lol .. You need : 1\/6 cup of warm tap water 2 1\/4 tsp of active dry yeast 1\/2 cup of warm milk 1 tsp . of vanilla extract 1 egg 1\/4 cup of sugar AND 1\/2 cup of sugar 3 tbsp. of melted butter 1 tbsp. of ground cinnamon 1\/2 tsp. of salt About 3 cups of bread flour 1. Mix the warm water with yeast until it dissolve , let it sit about 5 minutes , it should be foamy . 2. Warm up the milk , then add melted butter , add vanilla extract , 1\/4 cup of sugar , salt and beaten egg . 3. Mix the yeast mixture with milk mixture . 4. In a large bowl , add in 2 1\/2 cup of bread flour , add the yeast milk mixture , then mix with wooden spoon until it’s hard to stir , scrape off the dough on the spoon , flour your hand , and start mixing with hand . Add in more flour as needed , do not add too much or your bread will be too dry , too little it will be too sticky . You might need all the way to 3 cups , or a little under 3 cups , add in while kneading the dough , the dough should clean the side of the bowl and elastic . Knead for extra 6 minutes . 5. Butter the large bowl , place the dough in the bowl , cover with plastic wrap . Let it sit for 1 hour in a warm place to proof ( double in size ) 6. Take the dough out , do not punch it down , just stick your finger in and deflate the dough , take it out , and roll it out into rectangle , 18 by 8 inches , sprinkle the sugar cinnamon evenly all over the dough . Roll it from the short side . Place it on a buttered loaf pan , and let it rise again for 40 minutes . 7. Once it’s done proofing , preheat oven 350 F and bake the bread for about 25-30 minutes . Take it out , brush with butter on top .<\/p>\n","protected":false},"author":16,"featured_media":8223,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1,10],"tags":[],"class_list":["post-8222","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8222","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8222"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8222\/revisions"}],"predecessor-version":[{"id":8225,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8222\/revisions\/8225"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/8223"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8222"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8222"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8222"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}