Cinnamon Spiral Bread
Ingredients1 h 5 m servings
- In a large mixing bowl, combine 2 cups flour, oats, milk powder, brown sugar, salt and yeast. In a saucepan, heat water and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in raisins.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18-in. x 9-in. rectangle. Combine sugar and cinnamon. Set aside 2 tablespoons for topping. Sprinkle remaining cinnamon-sugar over rectangles to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place seam side down in two 9-in. x 5-in. x 3-in. loaf pans coated with nonstick cooking spray. Cover and let rise until doubled, about 30 minutes.
- Sprinkle with reserved cinnamon-sugar. Bake at 375 degrees F for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks.
- Nutritional Analysis: 1 slice equals 140 calories, 1 g fat (1 g saturated fat), 9 mg cholesterol, 241 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.
ReviewsRead all reviews 7
I skipped the raisins, I didn't have nonfat dry milk powder so I used 2/3 cup of nonfat milk and subtracted 2/3cup from the 2 1/2 cups of water. I heated the milk, water, and butter and followed...
This is a very good recipe. I skipped the raisins in the recipe, and had to add nearly a cup of additional flour, to be able to work with the dough. My rising times were much more than an hour...
This bread is awesome. I dont like raisins, so i use chopped apples. This is the second time ive made it and it comes out great every time. Makes amazing toast!
I'm torn between giving this a 4 or a 5, but based on the fact that I did have a little difficulty with the stickiness of the dough, I decided on 4. Flavor is a 5. I used 2 1/4 c whole wheat f...
I loved this, and so did my family. It was sweet and soft. It was pure amazingness.
This was a very easy bread to make. I made 1 loaf by following the directions (almost, I omitted the raisins & didn't have pdwr milk.) and made another by putting my own little spin on it. They ...