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Pre-Ferment:
In a small bowl stir the flour with the yeast and salt. Make a well in the center of the dry ingredients and pour in the water.
With a plastic scraper or wooden spoon, work the flour into the liquid, until
all the flour has been moistened.
Then lightly oil a small bowl.
Place the dough into the bowl and flip it over so the top of the dough has
a light coating of oil. Cover with plastic wrap and let it sit (ferment) at room
temperature for one hour. Then place in the refrigerator overnight (about 12
hours).
White Bread: In
a bowl stir the flours with the yeast, salt, sugar, and dried milk powder.
Remove the Pre-ferment from the refrigerator and cut into small chunks. Pour
the ice cold water into the bowl of your electric stand mixer, fitted with the dough hook.
Then add the Pre-ferment and the flour mixture. Knead the dough on 1st speed for
five minutes. Increase your mixer speed to 2nd speed and continue to knead the
dough for about 4-6 minutes or until the dough cleans the bowl and is smooth,
elastic, and not very sticky. Add the butter and continue to knead the dough, on
2nd speed, for another three to five minutes or until the butter
is fully incorporated and the dough cleans the bowl
and is smooth and elastic.
Place the dough in a large
bowl that has been lightly oiled. Turn the dough once so
the top of the dough has a light coating of oil (this prevents a crust from
forming on the top of the dough). Cover with plastic wrap and let proof at room
temperature (about 75 degree F) (24 degree C) for about 1 hour.
You will need an 8 1/2 x 4 1/2
x 3
inch (21.5 x 11.5 x 10 cm) loaf pan. Lightly grease the pan with a flavorless
oil or spray with a non stick vegetable spray.
Next, place the round of
dough, top side down, onto a lightly floured surface. Lightly flour the top of the
dough. Roll the dough into an 8 x 20 inch (20 x 45 cm) rectangle.
Egg Wash: In a small
bowl whisk the egg with the cream. With a pastry brush, lightly brush the
surface of the dough.
Filling: In a small
bowl, stir the sugar with the ground cinnamon and flour. Evenly sprinkle the
filling over the dough leaving a small border at one of the short ends of the
dough (seal the log at this end). Gently pat the filling so it adheres to the dough. Starting at one short
edge, roll the dough into a log shape. Pinch the edge of the log, and the side
seams, to seal. (See video for demonstration.)
Place the log of dough into your pan, seam side down. Cover
the pan with plastic wrap that has been lightly sprayed with a non stick
vegetable spray (or oil) and let proof at room temperature for 60 to 90
or until it rises about 1 inch (2.5 cm) above the rim of your loaf pan. (If you lightly press into the dough, your finger will
leave a slight indentation.) (If the dough starts to mushroom over the sides of the
pan bake immediately.)
Meanwhile preheat your oven
to 350 degree F (180 degree C).
When the bread is ready to
bake, remove the plastic wrap and brush the top of the bread with the egg wash. Bake for about
30 - 40 minutes or until your bread is golden brown. If you tap the bread it will
sound hollow. About halfway through baking, turn your pan front to back to
promote even baking. Remove from oven and place on a wire rack to cool for a
couple of minutes. (Using a digital thermometer, the internal temperature of the
bread should be 190 - 195 F (88 - 90 C)). Then remove the bread from the pan, placing the bread top
side up on a wire rack. If a soft crust is
desired, brush the top of the bread with melted butter. Let cool completely
before serving. This bread can be stored in an airtight container for about three days
or it can be frozen for a couple of months.
Makes 1 - 9
inch (23 cm) Loaf of Cinnamon Swirl Bread.
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