MASTERCLASS: Cinnamon Swirl Bread - Everyday Sandwich Bread - Cookies | 3 Fresh Milled Flour Recipes
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- čas přidán 29. 08. 2024
- Cinnamon Swirl Bread - Every Day Sandwich Bread - Cookies! | Three Fresh Milled Flour Recipes
I show you how you can make cinnamon swirl bread from my Everyday Sandwich Bread, and how to Troubleshoot that Cinnamon Swirl Gap! Also, a bonus recipe... Cookies! All three made with Freshly Milled Wheat.
At the end, I share 3 tips to help get that Perfect Cinnamon Swirl.
Printable Recipes:
Everyday Sandwich Bread - grainsinsmallp...
Cinnamon Swirl Bread - grainsinsmallp...
Double Chocolate Chip Cookies- grainsinsmallp...
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Links To Products I Recommend:
Grain mill Nutrimill (Use Coupon Code: Grainy for $20 Off yours): www.nutrimill....
Bosch compact mixer: amzn.to/3n5Bn5S
Oven: amzn.to/3ac24Db
Grain storage bins: amzn.to/3pOp8MH
Cookie Scoop: amzn.to/3R5N4Gc
Measuring Spoons: amzn.to/3jtUnwg
Silicone Pastry Mat: amzn.to/3GOIIB9
Thermometer: amzn.to/3zlrVCq
Bread knife: amzn.to/3g9cO8z
Ceylon Cinnamon: amzn.to/3aTqLol
Hard White Wheat: amzn.to/3NRxLkF
Soft White Wheat: amzn.to/3TwcsGG
Kamut: amzn.to/42i1oBD
Digital kitchen scale: amzn.to/3hjlREj
Checkout Some Of My Other Videos:
Blueberry Bread: • Blueberry Quick Bread ...
Beer Bread: • Can I Put Beer In Brea...
Mastering The Window Pane: • MASTERCLASS: How To Ge...
Sandwich Bread (Vegan): • MASTERCLASS: Vegan San...
Valentine Double Chocolate Cookies: • Valentine Double Choco...
Homemade Vanilla Extract: • Easy Vanilla Extract R...
Pizza Dough: • The BEST Pizza Dough R...
Sourdough Bread Bowls: • Fresh Milled Flour Sou...
Andes Mint Cupcakes: • Andes Mint Chocolate C...
If you want to learn how to mill your own flour at home, this is a great video to start with: Fresh Milled Flour 101: • MASTERCLASS: Fresh Mil...
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Thank you for this video! I made the cinnamon bread and make rolls with the rest of the dough. They was awesomeeeeeeeeeeeee. My husband is not taking this very well but he better get use to it 🤣🤣🤣🤣
My pleasure!
Cara, you make a lot of sense. I was thinking the same thing when I first started with freshly milled grain. Why add all these things vitamin C, lecithin,extra vital wheat gluten and lots of sugar? You know I’ve been making bread all my life and I never used sugar. There’s no need how do you think a sourdough starter is created? The yeast does not need sugar. It eats the carbohydrates in the flour. But everybody seems to want to use sugar and honey. So a loaf that used to be nothing but a pinch of salt and water and flour turns out to have four times the calories that it used to. Yes, it’s freshly milled which is healthy but I don’t really have the ability to eat that many calories. I am older now, and cannot digest that many calories. I bought the stuff recommended because many of the people with recipes told you to. I rarely use any of that stuff. There’s a reason for everything but there’s a reason for all the ingredients they put in your bread in the store too. Preservatives, softeners, color, enhancers, etc. etc. But that’s the stuff we’ve been trying to avoid. Anyway I strive to make tasty bread with as few ingredients as possible.
Yes, there is so many ingredients put into the bread at the store. I do have some bread recipes with little or no sugar/honey in them. But, if you want to try my sandwich bread, you can make it without sugar/honey as well. Here is my 4 ingredient bread recipe, no sugar or sweeteners. It is delicious! Let me know what you think! Happy Baking! grainsinsmallplaces.net/easy-4-ingredient-bread-made-with-fresh-milled-flour/
Kara- I have been milling and mixing all of about 2 weeks. And I’ve been trying to master 1 bread recipe before moving on to others. It was good. But it was still a tad dense. I was struggling to know when I’ve kneaded enough. For my weekly bread making last night I wanted to
Find and try one of your recipes and I did this one. My last one didn’t use butter milk and egg. So I wanted to try it. And OMG!! I am so glad I found this!! It was easy for me to knead just right (new bread maker new miller and new Bosch owner - all in 2 weeks!) but with this recipe I GOT IT!! Weighed the dough, had just over 2lbs and I have to 1lb Pullman loaf pans!! I too have a compact kitchen and I bake in my Ninja 10 in 1 toaster oven/air fryer. I was so excited that it turned out perfectly spongy, right texture, AMAZING FLAVOR- that I wanted to make more right away! My husband slowed me down however- lol I had your snickerdoodle recipe and butter sitting out and i think he just wanted cookies, which ALSO turned out amazing!! Thank you thank you THANK YOU!! For teaching me your ways. I used 100% soft white as I haven’t expanded my grains beyond soft and hard white just yet. Eventually. Thanks again Kara!!🎉
I am so happy to hear that! Yay! Nice job! It is great to hear stories like this! Thank you so much! Happy Baking!
Thank you so much for this recipe!! ❤ God bless you! 🥰
My pleasure! I am so happy you are enjoying it! Thanks so much! God Bless you as well.
Made the cinnamon swirl bread with hard white, got to the end to add instant yeast and didn’t have instant yeast. Rats. Added regular yeast to the dough, with some extra for good luck and it turned out great! Now I know, I can add regular yeast without first activating it. At least this one time it worked ok anyway. It was delicious.
Yay! nice job! Yes, if you have a nice active dry yeast it should work. So happy to hear it was a success! Thanks!
ooooooooooo he just ate the cinnamon bread, I cant keep him away from that
Yum!
What size of pans do you use for this recipe? Because we also travel in our motorhome… and I bring my grains too and everything! 😍 We can’t buy anything else now… whole grain recipes taste so good and are best for us! Thank you for these recipes! They look delicious! 😍
I use the small 4x8 bread pans (Not the 4.5x8.5 or 5x9) Here is a link to them. amzn.to/46oNyQi
I agree! They are so tasty! And, make us feel better! Thanks! 😊
Thank you! I think I have two of them… never used… 😊 This is perfect!
Love using the egg in place of the lecithin, which is very pricey. I am not a new baker, but new to fresh milled grains. I'm learning so much from you! Thanks!
Agree! Thank you so much! I am happy to hear that!❤
Oh my gosh! I just switched to making bread with fresh milled flour and have made several ok loaves. I made these along with you today and they were perfect! Thank you so much for sharing
Yay! I am so happy to hear this was helpful! Nice job! Thanks so much!
Thank you for your videos and recipes. I just started this journey about a week ago and I am obsessed with learning how to make healthy bread. I have watched and listened to so much. I made the sandwich loaf and cinnamon loaf today and they turned out really good! 😊 I went step by step with this video!
You are so welcome! I am so happy to hear they were helpful! Thank you so much! Enjoy the journey! Happy Baking!
That looks like Wilbur Aristocrat cocoa powder, or something similar. Aristocrat is what I get in my local bulk food stores, it’s a higher fat content than most cocoa powders which is usually preferred. Cocoa Barry extra brute is another good high fat cocoa, far far far better than Hershey’s 😂
Thank you! Yes! It does make a difference! Happy Baking!
Thank you for giving so much information.
My pleasure! I am so happy to hear it is helpful! Thank you!
Can't wait to try this using the tips you gave, last time mine did have gaps. Thanks for the tips
Welcome! Hope they helped!
This looks amazing! It’s nice the bread is multi-purpose.
Thank you! Yes, I agree I love to make one dough and then two different things out of it!
Very impressive swirl and I’m going to have to try your egg wash technique with the filling to help keep it from separating, the science behind it makes sense to me. Also like that you make your own flour as I’m new to milling so it’s helpful to see how you do it. One tip I have for you to help prevent your dough from exploding is to poke a few holes in that area to help steam to escape. Your thermometer would be a perfect tool for that. Thanks for sharing! You have a new subscriber!😊
Great tip! Thanks so much!
Yummy!! I know my kids would love this.
Thanks!
Can't wait to try this!
😋 Let me know how it turns out!
Thank you for the tips. I will try the egg wash and adding the flour next time I bake my cinnaswirl bread.
Welcome! Let me know how it goes! Happy Baking!
I have found if I soak my bread overnight that there’s almost no kneading required. Why because the gluten strands form themselves after they have been introduced to water. If I’m trying to make bread all in one day and I’m having a problem getting my bread to that point I just let it rest a little while longer. We get caught up with kneading it and trying to beat the gluten into it. When it’s just a natural phenomenon that will occur on its own if it’s left to do so, with just a little encouragement from us.
Yes, time is on our side with gluten formation, I do have a no knead bread (made without sweeteners as well) It calls for overnight as well. Let me know what you think! grainsinsmallplaces.net/no-knead-bread-fresh-milled-flour/
Yesterday I used the second loaf to try donuts instead of the cinnamon bread. I used the air fryer. They didn’t rise as nicely as I would have liked. But, the one lonely last donut with no donut hole rose nicely and was nice and fluffy and very much like a deep fried krispy crème donut. I wonder if it was too much manipulation that prevented a nice rise in the others? I don’t have a donut cutter so it was two cuts, one with a muffin cutter and then again with a bottle cap…I’m going to try again soon without cutting the holes and see if they rise nice and cook up fluffy.
I would love to hear how that next batch turns out!
I’m making this in the morning. 🙏🙏🙏
Yay! I hope you love it! 😋
Looks good! Loved that you added the Kamut. I'll have to try it out.
Thanks! Yes, I love to add a little Kamut!
I am gonna try this and instead of bread and cookies ..maybe the cinn bread..some rolls for dinner today and a small batch of cinn rolls,,see if it will work
Yay! I hope you love it! Happy Baking!
Loved this video and all your other stuff I have seen. So far Your videos/tips/tricks have been spot on for using fresh milled flour. I have been struggling to get it right and I can’t tell you how helpful it’s been. I am a fan 🙌 🥐🍞🥖🥯
Yay! I am so happy to hear that! I am so glad I could help! Thank you!
My children ask for this bread often. We'll be trying it soon. Your swirl turned out beautiful ❤
Thank you! Let me know how it turns out! it is great with raisins too!😀
Great idea. We picked raisins last fall, those would be perfect. Also, I just noticed that you hit 1,000 subs! CONGRATULATIONS 🎉
Made it yesterday. Delicious!
yum! and Thank you! 😊
Yay! so happy to hear that! ☺️
Mine was very wet. It's rising now but I could barely shape it. It's rising right now but we'll see! I added extra flour (about 1/4 c) but didn't want to add more. I can only think that the whey instead of milk might be the culprit!
It should be a pretty wet dough. I haven't tried with the whey but I would think that should still work ok.
@@GrainsInSmallPlaces It was very wet. I couldn't shape it so I just plopped it in the pan. However, it came out very good!
Thanks!
Thank you so much! ❤️
Hi! I just made my first loaf of fresh milled bread yesterday using your recipe. It turned out pretty good even though I forgot to do the first rise! I'll be trying it again to see the difference when you do it the right way🤣 I would like to try it with buttermilk, too. Can you tell me what changes I would need to make? Thank you for all the videos and recipes!! I feel like I have a good headstart on the learning process. I'll be making this recipe every way possible to figure out what we like😁
Yay! So happy you enjoyed it even with that little mishap! lol. It happens to all of us! You can sub buttermilk in for just the milk portion, or even the whole liquid amount if you wish. Let me know what you decide, and how it turns out! Happy Baking!
What if you don’t have a grinder thingy only bread flour?
You can make this bread dough with bread flour, just may need a bit more flour, and less kneading. Just knead until the dough is nice and smooth & stretchy.
You're the greatest teacher, Kara. Thank you!
Awww thank you so much! I appreciate that!
Hi Cara! I am hoping to try this recipe today but I have 2 questions…1- how do you know your bread before putting in pans was over proofed? (I think that was the term you used). And 2- can I use regular yeast and just warm the water/milk enough to activate the yeast? I don’t buy the instant (just a preference). I as about the bulk proof because this seems to be my issue with making a nice fluffy bread, whether regular or sourdough. All with milled wheat. Than you
You want it to double in size, and be nice and puffy. If it starts to overproof it gets kind of pitted, or just not smooth anymore. Then eventually it will deflate very easily. When that happens, this means the yeast has exhausted all their energy and they have no more food, so the loaf will be flat and dense. 2- yes, you can use regular active dry yeast, and activate it with some of the liquid from the recipe in a small bowl, during the rest period. It should get nice and foamy, then put that mixture in when the recipe says to put in the yeast. And, continue the recipe from there. I hope that helps! Happy Baking!
@@GrainsInSmallPlaces actually it helps a lot. Although I made the loaf before your response and it vm came out great and I actually have another started. But next time I will use part of the liquid to activate the yeast. I just dumped it in the mixer all at once, being I didn’t know lol. I will definitely follow your advice on my next loaf in a day or two. Appreciate your reply. The bread is excellent. I’m looking forward to trying your sourdough and pizza dough. Thank you again. Have a wonderful evening.
❤️
I would like to use sourdough starter instead of commercial yeast, how much of starter would I use? Thanks ❤
You can use my sourdough sandwich bread for this! 😊grainsinsmallplaces.net/sourdough-sandwich-bread/
Let me know what you think!
I made this bread last night, but i was rushed and didnt let it rise as long as it needed. Still turned out pretty good, but i wanna try again today as i have more time. Few questions...
Is it ok to double this recipe? Was thinking of still making two loaves, just bigger ones.
Have you ever frozen a loaf? Im gearing up for new baby and would love to have some good bread those first few weeks postpartum.
Hi! Yes, you can double the recipe! Also, my favorite way to freeze bread is to bake it, and let it cool completely, then put it in a freezer safe bag the same day it is baked. Then, I just let it come to room temperature. You can also pre-slice the loaf this way if you prefer. Then, you can just take out a few slices at a time. So, it is all in what works best for your family. 😃
Have you ever used honey in this recipe? I usually use honey in my bread recipe, and wondering if I could make this with honey, and if I did, if I would need to decrease the liquid just a tad, or should I add more flour? I have bigger pans, so I'll need to make a bigger batch of dough anyway.
I have made this dough with honey in place of the sugar with 1:1 ratio, and not changed anything else. Let me know how it goes! Happy Baking!
Great to know - thank you!!!
Welcome! 😊
Omg I’m from Ohio! I’m always shocked when people say that’s where they’re from 🤣 is it the Ashery? We go there as well or all their ding and dent stores for great deals!
Yea, it is fun to hear people from where I am from! 😀
I kneaded it for over an hour in my kitchen aid. It looked like it was coming together for a while and then it didn’t. 😢 do you have any ideas why this would be?
If it looked like it was coming together, I am guessing you were right there. But an hour can overheat your machine. Maybe knead for a few minutes, then rest a few minutes a few times. I think sometimes in the kitchen aid it helps to flip the dough over. OR sometimes it needs more liquid added if it was a ball of dough. I just keep stopping, and checking the dough for stretch.
If I made the recipe at 1.5 times would it cause a problem to use 2 eggs or should I still just use one?
Many people have reported using 2 eggs with great success! I would go with 2 eggs (maybe grab the 2 smallest ones, lol.) Let me know what you think! Happy Baking!
When substituting egg in recipes calling for lecithin, do you reduce the liquid by the weight if the egg?
I generally do not, but I just use mostly my recipes that I have adapted. But, if I am testing a recipe, I will just add the egg, and see if I need to add a bit more flour or not as I am mixing.😀
I made this recipe in the bread machine on dough setting. I didn't do the window pane test😮 it turned out alright. I took it and two dozen eggs to visit with my sister.
Today I started it again in my bread machine 😮oh no I didn't add the little paddle 😂😅
I ended up dumping it into the kitchen aid. I did get the window pane. 😊
It's rising now. I'm going to take a loaf to share with neighbors. I may make one loaf into the cinnamon loaf.
Thanks again for sharing ❤
I am waiting on my Bosch mixer- in the meantime I am using my KitchenAid mixer with a dough hook. When I start kneading the dough the dough looks like it is coming together after about 5-10 minutes -not at window pane though. I let it go another 5 minutes and check and it seems to be getting stickier and less elastic looking. I let it rest for 5 min and start again. Same result. Added about a couple tablespoons of flour- no help. Took it out of the mixer and tried hand kneading it for a bit. Still no window pane. It is about 1/2 hr later and I just put it in a bowl to let it rise. It is rising very nicely and I will bake it. I figure it will taste good- my last attempt was the same and the result was fine- I just want to know what I am doing wrong.
The kitchen aid mixers generally take a lot longer kneading. Try to resist adding more flour, it should be pretty wet in the beginning. In my kitchen aid, I had to knead for 25-30 minutes after a 15 minute rest period. But, if there is too much flour, it will never come to a window pane. Just look for it to be very stretchy and you are good to go! I recommend watching my focaccia video. I go over kneading and how the dough looks, etc in it. czcams.com/video/3nDorxqEgaU/video.html
My daughter lives in Ohio. Where is the Amish store located? I'd like to visit if it's near Delaware, Ohio.
They are sprinkled all throughout! I know for sure of Yutzy's in Plain City, OH and tons near Millersburg and Berlin, OH. Another near Laurelville Ohio and one in Frankfort Ohio. There are many others, those are just ones I have personally been too. Hope that helps!
@@GrainsInSmallPlaces thank you so much.
welcome! 😊
I have yet to have my dough look the same with my kitchenaid mixing it. It’s always super sticky and adheres to the bowl everywhere. Any ideas what I can do differently? I just got a Bear dough mixer for Christmas and after an hour of mixing, it was so sticky I slowly added a half cup of flour, mixed for another 30-45 minutes, and pretty sure they’re about to come out of the oven as bricks. lol Would LOVE some guidance if anyone else has had this same issue! The recipe tastes great - just trying to get it to be the right texture!
Make sure you are letting it sit for at least 15 minutes to let the fresh milled flour soften and start to absorb the liquid. If you are having trouble kneading it, I would say try letting it sit for 2 hours after you mix it. Then add the yeast, and start the kneading process. In my kitchen aid it always stuck to the sides of the bowl as well. Towards the end of kneading, I would have to wet or oil my hands, and get all the dough together, and feel for a stretch. You want a nice stretchy dough that doesn't want to tear when you stretch it. If there is too much flour, you will never get the dough to the window pane, I try to resist adding any flour, because it comes together at the end when it gets stretchy, but sometimes you need to pull it out of the bowl with wet or oiled hands to see it. I hope that helps. I highly recommend to watch my Focaccia video if having issues, I stop and show the stages of dough, etc. czcams.com/video/3nDorxqEgaU/video.htmlsi=dGVGHgEP-crWKDQK
Can you use unsweetened almond milk as the milk?
Yes! you could use any milk substitute or even water if you like. Happy Baking!
**GRAINS IN SMALL PLACES***
How much olive oil would I use in place of the butter for the large pan recipe?
I swap olive oil and butter 1 for 1. Let me know what you think!
@@GrainsInSmallPlaces
Thanks!
Do you have a recipe for snickerdoodles?
I do have a Snickerdoodle Recipe, here is the link to the printable recipe. grainsinsmallplaces.net/snickerdoodles-fresh-milled-flour/
Could this dough make one big loaf or does it have to be two small loafs?
It could make 1 big loaf in a larger bread pan, yes! This recipe is for 2 smaller 4x8 loafs. For a large 5x9 pan, one batch would probably fit in one pan. Or the larger 2 pound pullman pans would probably work with one batch. Let me know how it turns out if you give it a try! Happy Baking!
What Amish store do you buy from?
I have stopped at several, there is one called Hillside in Laurelville, OH and one called The Old Home Place in Frankfort, OH Also several in the Walnut Creek Ohio area, and Shipshewana Indiana area. I am sure there are many others, these are just ones I have been to.
Do you think I can do the kamut/hard white combo with your other recipe? the vegan one?
Yes, I love to switch up my grains, so as long as it's mostly hard wheat, some kamut compliments so well! You can use that combo of wheat in pretty much all my yeast bread recipes. when you find a combo you love, it tastes amazing in everything! lol
@@GrainsInSmallPlaces thank you so much! I am JUST starting, so I’m so excited, but no idea what I’m doing :) Just got the berries delivered this week!
You are in the right place! ❤️
I am unable to connect to your website from the link for the recipe. Is there something wrong with the website?
Hmmmm, everything seems to be working on my end. Try the link here and see. This is the everyday sandwich bread grainsinsmallplaces.net/everyday-sandwich-bread-made-with-fresh-milled-flour-easy-recipe/
I am almost ready to give up. No matter what I do my bread sucks in at the top and sides :( I have yet to find a video of anyone else having this issue😢
Ok, if it is dropping in at the top that can be caused by over proofing, so try making your second rise shorter. If it is collapsing after you pull it out, that is probably due to under baking. Make sure to temp the center of your loaf, and you want it to be a minimum 190*F in the center for yeasted breads. I hope that helps. You got this!
@@GrainsInSmallPlaces OK I've been temping the end of the bread. I've tried both 2 rises and 1 rise as well. Not sure which to do. You do 400 for 20-25 min. My altitude is a little high should i lower my temp and go longer?
It might not be a bad idea to experiment with the baking. I would try 350*F for maybe 40 minutes. temp the center of the bread and make sure it is 190*F for yeast breads. 😊
My dough didn’t look smooth. Should I have ran it longer?
Possibly, it is hard to say without seeing it. But, most importantly, you want it to be very stretchy without breaking. Hope that helps!
@grainsinsmallplaces Hi, I currently don't have any Kamut, but I have Einkorn, spelt, durum and hard red. What other wheat berry combos do you recommend? Thanks!
Hi! I love to mix spelt with any hard wheat variety. Mostly hard red mixed with a little of any of those other options. Durum is closely related to Kamut, but a little harder. For this bread recipe, I would probably choose hard red and spelt combo. Hope that helps!😀
@@GrainsInSmallPlaces I thought about Durum, but didn't want to take a chance. I ended up mixing hard red and hard white for this go around. Next time I'll try spelt with the hard white. I am making your sandwich bread and I'm making one loaf with cinnamon swirl. Thanks!
@@GrainsInSmallPlaces Sorry to keep bugging you, but I am making this bread this afternoon (the sandwich bread recipe on your website) and I cannot get it to rise at all. I've never had this happen before. I'm using a hard white/hard red combo and my yeast is brand new. I followed your recipe to a T and can't figure out what is going on. I also kneaded until I got the window. Any ideas? I'm proofing in my oven and I even added a pan of hot water to bring up the humidity, as we're having a low-humidity day today. Thanks!
🤔 Hmmm, if it's not rising, I would think that would be related to the yeast. possibly the liquid was still too hot when adding yeast and it killed it? maybe test a batch of the yeast and see if it is good to start with. (it should be if it's new, but rising is mostly related to the yeast.) Hopefully that helps.
@@GrainsInSmallPlaces I'm going to test the yeast as well. I got distracted and left the wet ingredients and flour sit for about 20 minutes before adding the yeast, so I think it had cooled off a bit, but it still may have been hot. I guess I can't get perfect bread every time! :)
Which mixer is this?
It is my mini Bosch compact mixer. I love it, but they have since discontinued it, so it is no longer available. Unless you can find one used on marketplace or ebay or a thrift store.
Im making the dough now, it is wet and sticky. It’s been kneading for 25 minutes.
Ok now it’s been 45 minutes, it’s worse than ever. Goopy mess. What did I do wrong? I watched the video, then read the directions. Im using a KitchenAid mixer, I’m not sure what speed to use, so I went from 2 to 4 then 6. It’s overheating now.
Only knead on level 2, if it has been kneading for that long, there is a chance it needed a bit more flour if it was still gloppy.
@@GrainsInSmallPlaces thank you for responding. I now know to knead on 2. If I were to add more flour, it would need about 2 cups, that’s how gloppy it was. I too, it out of the bowl and flattened it out by hand, added the cinnamon mixture and rolled up a gloppy dough, it’s in the pan hopefully rising! I’ll let you know the results whatever it turns out to be. I’ll try this re pie again when it’s not pouring out.
yes, it cloud be humidity, I would start with just a little. fresh milled flour takes a lot longer to absorb the liquid, also it may be helpful to let your mixture sit longer than the 15 minutes before the yeast, and before kneading. Let me know how it turned out! 😁
@@GrainsInSmallPlaces Hi, well, I made a brick 😂. It did rise in the pan, about 35-40 mins, so I put it in the oven, it actually sank. You make it look so easy. I’ll keep trying, I’m bound to be successful at some point. Thank you for responding, I appreciate it. Nice to know there’s an expert I can ask.