![]() The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is used to store the user consent for the cookies in the category "Other. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". ![]() These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. Bake at 350✯ for 30-40 minutes, or until done. Pinch the seam to seal and place in a greased loaf pan. Beginning at one short end, roll the dough into a loaf, spreading each layer with additional melted or softened butter as you roll it, to help “glue” the swirls together and avoid gaps between them.Sprinkle down the center of the dough, leaving a small border on each side. Spread with 2 Tbsp melted or softened butter. Roll or press loaf of dough into a long, narrow rectangle. Lightly flour your hands and the counter.Let dough rise until doubled, usually 1 1/2 hours.Continue kneading at Speed 2 for 5-6 minutes until the dough is smooth and elastic.Slowly increase to Speed 2 and continue adding remaining flour, a little at a time, until the dough pulls away from the sides of the bowl.With dough hook in place, add milk, water, butter, sugar, salt, about half of the flour, and the yeast into the mixing bowl.Loosen from the sides of the pan, then carefully invert onto the rack and turn right-side-up. Let the loaf stand in the pan on a wire rack for 15 minutes. Start by making the swirl mixture: ¾ Cup of Honey. ![]() Bake until a skewer inserted in the center comes out clean, about 1 hour. House of Bread Bakery Cafe’s popular cinnamon swirl loaf is based on Grandma’s White Bread recipe. To make the swirl, cut through the batter with a knife several times.ħ. Repeat with the remaining batter and cinnamon mixture. Sprinkle half of the cinnamon mixture over the top. Spoon half of the batter into the prepared pan. Alternately beat in the mixed dry ingredients and the sour cream, beginning and ending with the dry ingredients and beating only until combined.Ħ. Add the eggs, one at a time, beating well after each addition, then beat in the vanilla.ĥ. Gradually add the Splenda and continue beating until the mixture is very light and fluffy. In a large bowl cream the butter until light with an electric mixer on high speed. (You can use a small bowl for this instead)Ĥ. To make the batter mix together the Carbquik, baking powder, baking soda, and salt onto a sheet of waxed paper and set aside. To make the cinnamon swirl combine the Splenda and cinnamon in a small cup and set aside.ģ. Butter a 9 x 5 x 3 inch loaf pan and set aside Per Serving : 190 Calories 17g Fat 5g Protein 11g Carbohydrate 6g Dietary Fiber ġ/2 cup unsalted butter (1 stick) softenedĬombine the Splenda and cinnamon in a small cup and set asideġ.
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