Cinnamon Swirl Bread Made with Fresh Milled Flour: How To Fix The Gap!
Cinnamon Swirl Bread Made with Fresh Milled Flour and How To Fix The Gap! Indulge in the heavenly aroma of freshly baked cinnamon swirl bread, a delightful treat that combines the warmth of cinnamon with the wholesome goodness of fresh milled flour. There’s just one problem that many bread enthusiasts encounter: the dreaded gap in the swirl. But fear not! In this post, I will guide you through the process of creating a perfect cinnamon swirl bread with freshly milled flour and provide you with effective tips and techniques to banish that gap forever. Get ready to elevate your baking skills and savor each bite of this irresistible homemade delight!
Why Does My Cinnamon Swirl Bread Have A Gap?
Before we dive into the solution, of fixing the gap, let’s understand why the gap occurs in cinnamon swirl bread in the first place. So, the primary culprit is often times when the sugar starts to melt as the loaf bakes, it liquefies and this can create the gap once the loaf cools.
Also, another reason can be due to uneven distribution of the cinnamon-sugar filling during the rolling process. This can lead to gaps forming between the layers, resulting in an uneven texture and appearance. However, with the right techniques and a little extra care, you can achieve a beautifully swirled loaf without any gaps.
Tips for a Gap-Free Cinnamon Swirl Bread:
- Adding Flour To The Mix: Adding flour to the Cinnamon Swirl Mixture will help to soak up excess moisture created by the sugars, and this contributes to a better Swirl in your cinnamon swirl bread.
- Rolling with Precision: When rolling out the dough, aim for consistent tension while rolling. Take your time and roll gently, trying to keep the dough taunt, but not so tight that it can’t get a good rise.
- Even Distribution of Filling: Achieving an even distribution of the cinnamon-sugar filling, and ensuring it covers the surface uniformly is important. Sprinkle the mixture generously over the dough, leaving a small border around the edges.(I like to then press it down gently before rolling.
- Use An Egg Wash: Using an egg wash helps everything to adhere, and stick. This will help keep the loaf more cohesive, and providing a wonderful texture.
- Resist The Urge To Use Butter: Using butter for the filling will create steam pockets which in turn create gaps in your cinnamon swirl bread.
Baking and Enjoying the Perfect Cinnamon Swirl Bread made with Fresh Milled Flour:
Another great tip to note is that Cinnamon Swirl bread always bakes longer than my same size regular sandwich loafs. I tend to bake them about 7 to 12 minutes longer. But, as the bread bakes, the tantalizing aroma of cinnamon will fill your kitchen. Keep an eye on the bread as it turns a beautiful golden brown, and the best way to test if your loaf is done is to use a thermometer. Make sure the center of the loaf is 190*F(88*C) or above before pulling it out of the oven.
Have Patience
I know it is tempting to slice right into the loaf after baking, but have patience. Make sure to remove the bread from the bread pan and remove any parchment paper used. This will ensure that your loaf doesn’t get wet and soggy from condensation as it cools. Then, allow the bread to cool before slicing, if you can resist the temptation.
The moment you slice into it, you’ll be greeted with a surprise! Each loaf is a bit different with a different swirl each time!(Just like Snowflakes!) I love slicing in to see that mesmerizing swirl of cinnamon, inviting you to savor each tender, flavorful bite. Serve the bread plain, toasted, or even as the base for delectable French toast. The options are endless, and the satisfaction of enjoying your homemade creation is unmatched.
Ingredients To Make This Cinnamon Swirl Bread With Fresh Milled Flour
- 4 cups Fresh Milled Flour 485g (I like to mill about 2 cups hard white, and 2/3 cup Kamut)
- 3/4 cup water 180g
- 3/4 cup milk 180g
- 3 TBSP Butter
- 3 TBSP Sugar or Honey
- 1&1/2 tsp salt
- 1 egg
- 2 tsp instant yeast
Cinnamon Brown Sugar Filling
- 1 egg (to brush on dough and will double as an egg wash.)
- 2-3 TBSP Flour (I mill a heaping Tablespoon of soft white wheat, but any flour will do)
- 2 TBSP Cinnamon
- 1/2 cup Brown Sugar
- pinch of salt
- *optional 1/2 cup Raisins
Instructions To Make Fresh Milled Flour Cinnamon Swirl Bread
- Firstly, Mill the flour
- Then, to a microwave safe bowl add water, milk, and butter and microwave until the butter is melted completely.
- Add water/milk/butter mixture to stand mixer bowl, then add sugar, egg, and salt. Mix to combine.
- Then, add flour to the stand mixer, and start to mix until all the dry flour is gone.
- Cover and let it sit at room temperature for at least 15 minutes, up to 2 hours to allow the fresh milled flour to absorb the liquid.
- Then, add the instant yeast. Start to mix the yeast in until combined.
- Start the kneading process. This could take 25 minutes with fresh milled flour, or less. This varies greatly, so the best way to check if the dough is done being kneaded, is to check for a window pane test. Window Pane Test Video HERE
- Once a successful window pane test is done, then, cover the dough and let it rise until doubled. This will typically take 1 to 2 hours.
- While your dough is rising, prepare the filling. Add the 2TBSP flour, cinnamon, pinch of salt, and brown sugar to a bowl, and optional raisins, then mix. Cover and set aside until the dough has doubled.
- After the dough has doubled, on a clean surface, spread a little olive oil with your hands. Then take the dough out, and press the air out.
Filling and Shaping The Dough
- Then, divide the dough in half if you are making 2 one pound loaves. Press each piece flat into a rectangular shape.
- Crack the egg into a bowl, and mix. Then, with a pastry brush, brush the egg onto the flattened rectangle of dough avoiding the very edges.
I brush with an egg, NOT butter! Because butter will create steam, causing more gaps.
3. Then, sprinkle the Cinnamon Sugar mixture over the egg wash avoiding the very edges. Press down into the dough slightly, and try to keep the filling as even as possible.
Try to keep the filling off the very edges, and try to apply it fairly even.
4. Now is the time to roll the dough up, starting from the short end, fold over about 1/2 inch of the dough, and start to roll up. Try to keep even surface tension, but not so tight the dough rips.
Keep even tension as you roll the dough up.
5. Now put it in a prepared bread pan, and repeat with the other dough.
6. Cover the loafs, and let rise for 30-40 minutes, until puffy and doubled.
7. Preheat oven to 400*F towards the end of the rise.
8. Once risen, add a little water to the remaining egg to create an egg wash, then brush each loaf on the top before baking. (This is optional to create a shiny brown sheen.)
9. Bake loafs for about 25-30 minutes until the internal temperature reaches at least 190*F.
10. Take bread out once it reaches the desired temperature, remove from pan on a wire cooling rack to cool completely.
11. Lastly, Slice and enjoy!
Summing It All Up
With the guidance and tips shared in this post, you can confidently bake a gap-free cinnamon swirl bread using fresh milled flour. Remember to take your time, pay attention to detail, and enjoy the process of creating this delightful homemade treat. So, roll up your sleeves, preheat the oven, and get ready to delight your senses with the irresistible aroma and taste of cinnamon swirl bread made with love and care.
I hope you find this guide helpful on your baking journey. Happy baking and enjoy the sweet rewards of your delicious cinnamon swirl bread!
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Cinnamon Swirl Bread Made With Fresh Milled Flour
Equipment
- 2 4×8 bread pans
Ingredients
- 4 cups Fresh Milled Flour 485g I like to mill about 2 cups hard white, and 2/3 cup Kamut
- 3/4 cup water 180g
- 3/4 cup milk 180g
- 3 TBSP Butter
- 3 TBSP Sugar or Honey
- 1&1/2 tsp salt
- 1 egg
- 2 tsp instant yeast
Cinnamon Sugar Swirl Filling
- 1 1 egg to brush on dough and will double as an egg wash
- 2-3 TBSP Fresh Milled Flour I mill a heaping Tablespoon of soft white wheat, but any flour will do
- 2 TBSP Cinnamon
- 1 pinch of salt
- 1/2 cup Brown Sugar
- 1/2 cup Raisins *optional
Instructions
- Firstly, Mill the flour
- Then, to a microwave safe bowl add water, milk, and butter and microwave until the butter is melted completely.
- Add water/milk/butter mixture to stand mixer bowl, then add sugar, egg, and salt. Mix to combine.
- Then, add flour to the stand mixer, and start to mix until all the dry flour is gone.
- Cover and let it sit at room temperature for at least 15 minutes, up to 2 hours to allow the fresh milled flour to absorb the liquid.
- Then, add the instant yeast. Start to mix the yeast in until combined.
- Start the kneading process. This could take 25 minutes with fresh milled flour, or less. This varies greatly, so the best way to check if the dough is done being kneaded, is to check for a window pane test. Window Pane Test Video HERE
- Once a successful window pane test is done, then, cover the dough and let it rise until doubled. This will typically take 1 to 2 hours.
- While your dough is rising, prepare the filling. Add the 2TBSP flour, cinnamon, pinch of salt, and brown sugar to a bowl, and optional raisins, then mix. Cover and set aside until the dough has doubled.
- After the dough has doubled, on a clean surface, spread a little olive oil with your hands. Then take the dough out, and press the air out.
- Then, divide the dough in half if you are making 2 one pound loaves. Press each piece flat into a rectangular shape.
- Crack the egg into a bowl, and mix. Then, with a pastry brush, brush the egg onto the flattened rectangle of dough avoiding the very edges.
- Then, sprinkle the Cinnamon Sugar mixture over the egg wash avoiding the very edges. Press down into the dough slightly, and try to keep the filling as even as possible.
- Now is the time to roll the dough up, starting from the short end, fold over about 1/2 inch of the dough, and start to roll up. Try to keep even surface tension, but not so tight the dough rips.
- Now put it in a prepared bread pan, and repeat with the other dough.
- Cover the loafs, and let rise for 30-40 minutes, until puffy and doubled.
- Preheat oven to 400*F towards the end of the rise.
- Once risen, add a little water to the remaining egg to create an egg wash, then brush each loaf on the top before baking. (This is optional to create a shiny brown sheen.)
- Bake loafs for about 25-30 minutes until the internal temperature reaches at least 190*F.
- Take bread out once it reaches the desired temperature, remove from pan on a wire cooling rack to cool completely.
- Lastly, Slice and enjoy!
Video
Notes
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Hi Kara, could something else (not butter! 🙂) be used in place of an egg wash before adding the cinnamon sugar filling? My husband has an egg sensitivity so I do not use eggs in our bread. Thank you!
I would use a bit of milk or milk substitute to lightly brush the surface of the dough, and then add the cinnamon sugar filling. Let me know how it turns out for you! Happy Baking!
If we wanted to add raisins, they would go in the filling or the dough?
Thank you!
I would add them into the dough at the end of the kneading cycle, just before the first rise. But, honestly they would work just adding them into the filling as well. Let me know which way you decide! Happy Baking!
Would 8.5×4.5 bread pans work for this recipe or would I need to make adjustments?
They will work, the loafs might be a bit shorter, but still very nice. But, if you want big huge loafs, you can 1.5 this recipe. Happy Baking!
Hi Kara, does this recipe freeze well?
Yes, I like to bake the loaves, then let them cool completely. Place in a freezer safe bag and freeze. You can pre- slice before freezing as well.
New to baking with FMF. If I use all hard white, would I need to potentially use a little more flour if I’m not using Kamut?
You can make this recipe with all hard white wheat! Just use the total weight (or volume) with the hard white wheat. I do this when I am running low on my Kamut! I hope that helps! If you have any problems, there is a video tutorial I made on there that shows the texture of the dough, etc. Let me know how it turns out! Happy Baking!