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Cinnamon-Swirl Bread

Ingredients: 1/8 Cup(s) butter; softened 13/625 Gallon(s) milk 1/4 Cup(s) warm water 1 Package(s) active dry yeast 1 Ounce(s) sugar 1 egg 1 96/553 Pound(s) all purpose flour 1 Tablespoon(s) sugar; heaping 869/10000 Ounce(s) salt 1 filling 4/23 Ounce(s) cinnamon -1 Directions: Make the dough: Lightly butter a medium bowl; set aside. Heat milk and butter in a small saucepan until bubbles form along the sides of the saucepan. Remove from heat; set aside. In a small glass measuring cup, combine the water, yeast and pinch of sugar. Stir to combine; let stand until foamy, about 5 minutes. In a small bowl, lightly beat the egg. Slowly add milk mixture, stirring to combine. In the bowl of an electric mixer fitted with the dough hook, combine the flour, remaining heaping T sugar and salt. With mixer on low speed, gradually add milk mixture, beating until well combined; add yeast mixture, and beat until combined, scraping sides of bowl, as necessary. Turn dough onto a clean work surface. Knead dough until it is silky and smooth and bounces back when pressed with your thumbs. Transfer to prepared bowl, turning to coat with butter. Cover with a clean kitchen towel; place in a warm spot until doubled in size, about 1 hour. Make filling: Preheat oven to 350F with rack in the center. Lightly butter an 8 1/2 x 4 x 2 inch loaf pan; set aside. In a small bowl combine the cinnamon and sugar and set aside. Turn out dough onto clean work surface and punch down to remove air bubbles. Knead until silky and smooth. Roll out dough into 8 1/2 x 12 inch rectangle. Work the corners by pushing your fingers, being careful not to tear the dough. Brush surface of dough with melted butter, and sprinkle evenly with cinnamon-sugar mixture. Beginning with one long side, roll dough into a log. Using fingertips, push in at the seam where dough meets the cinnamon-sugar. Carefully pull the dough back to its original 8 1/2 inch width if it shrinks. When you reach the end, pinch the two layers of dough together to seal. Place the log, seam side down, in prepared pan. Cover with a clean kitchen towel, and set aside in a warm place until doubled in size, about 30 minutes. Make the glaze: whisk together egg and milk in small bowl, and brush over surface of risen dough. Bake until crust is golden brown and bottom sounds hollow when tapped with your fingers, about 40 minutes. Remove from oven and let cool 10 minutes. Invert on wir e rack. Let cool at least 10 minutes before slicing. Contributor: Martha Stewart Living
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