Eggless Cinnamon Swirl Bread–with stepwise pictures

Cinnamon is such a good ingredient and is therapeutic when used in baking.. The entire house smells the cinnamon flavor and feels quite soothing.. When Gayathri announced “Cinnamon Swirl Bread” for this month’s eggless baking challenge, I immediately did it.. I did not use the recipe Gayathri suggested but used the recipe from here and loved it.. I got one loaf from the below recipe. You could double the quantity and make 2. Also the original recipe had egg which I replaced.

Ingredients

All Purpose Flour – 1 3/4 cup + 1/2 table spoon

Vital Wheat Gluten – 1/2 table spoon

Yeast - 1 1/2 tea spoons
Butter - 1/4 cup (softened but not runny)
Egg Replacer – 1 tea spoon

Warm Water – 1 table spoon + 3/4 cup
Raisins – 3/4 cup
Milk Powder – 5 table spoons
Powdered Sugar – 1/4 cup
Salt – 3/4 tea spoon

For the Filling
Confectionary sugar – 1/2 cup
Cinnamon Powder – 1 1/2 table spoons
Vanilla - 1/2 tea spoon
Salt - 1/4 tea spoon

 

 

 

 

 

Method
Mix all the ingredients for the filling and set aside
Cut the butter into small pieces and add 1 table spoon of the flour and mix it well and set aside
Beat together egg replacer with 1 table spoon of warm water until gooey and set aside

To the mixing bowl, add flour, vital wheat gluten, yeast, milk powder, mix well
Add the water, egg replacer mixture and mix until it is incorporated.. It takes about 2 minutes
Cover with plastic wrap and set aside for 20 minutes
Add salt and run the mixer for 5 – 8 minutes until it forms a smooth ball
Add the butter one piece at a time and run the mixer for 3 - 5 minutes.. By this time the dough with satiny, shiny and clear from the sides but will stick slightly to the bottom of the mixer
Add the raisins and run for 30 seconds
Transfer the dough to a greased bowl and with the help of the dough scraper turn it 8 times.
Cover and let it rise for 1 1/2 hours. After 45 minutes, punch and do the eight fold again
Take the dough on a well floured surface
Roll each it to a 6x11 inches
Now fold it vertically like a door and roll from the short side and set aside
Again shape it to a thin sheet of 7x18
Lightly wet the dough with few drops of water by using a spray bottle to help the filling stick
Fill the filling leaving a 1/4 inch along the sides. Again lightly spray
Roll the dough with the filling from the short side to form a roll and pinch to seal
Seal well and set aside for 20 minutes placing the seam side down
Take the dough and cut it in the vertical side, such that you have 2 lengthy stretch of dough…
Stretch it to 14 inch length each
Make a knot by putting one over the other
Pinch the edges
Place it in a well oil loaf pan and cover with a plastic wrap and set aside for 2 hours or until it has become big.. If you used 8.5x4.5 pan, it will be one inch over the top of the pan.
I used a bigger pan (9x5), so I baked it as soon it rose well.

Preheat the oven to 180 degrees C. Give a milk wash gently making sure not to press hard as it may deflate the dough.
Bake it in the preheated oven for 25 minutes
Cover with aluminum foil and bake for another 20 minutes in a 160 degrees C oven. To check if the bread is done, the internal temperature should record 93 degrees C (200 degree F)
Cool in the pan for 5 minutes. Remove to a cooling rack.
Allow it to cool completely for 2 hours
Slice and add a dash of butter and enjoy!!

Sending this After School Snacks, valli's page,  YeastSpotting