Cinnamon Swirl Bread
Dough:
- 3 cups all-purpose flour
- ¼ cup potato flour
- ¼ cup nonfat dry milk
- 1 tsp. salt
- ½ tsp. cinnamon
- 3 Tbsp. sugar
- 2½ tsp. instant yeast
- 4 Tbsp. butter or margarine
- 1 cup water
Filling:
- ¼ cup sugar
- 1½ tsp. cinnamon
- 2 tsp. all-purpose flour
- 1 egg beaten with 1 tablespoon water
Topping:
- 2 Tbsp. butter
- 2 Tbsp. sugar
- ¼ tsp. cinnamon
- ¼ cup all-purpose flour
Make the dough: In a large mixing bowl, combine all of the dough ingredients, mixing till the dough begins to come away from the sides of the bowl. Knead the dough until it forms a cohesive ball that is smooth and satiny, 5 to 7 minutes by machine and 10 minutes by hand. Transfer the dough to a lightly oiled bowl cover the bowl with plastic wrap, and set it aside to rise for 1 to 1½ hours; it'll be puffy, if not doubled in bulk.
Make the filling: Combine the sugar, cinnamon, and flour in a small bowl and whisk to combine. Transfer the dough to a lightly oiled work surface, and shape it into a long, thin rectangle, about 8 inches by 16 inches. Brush the dough with some of the egg/water mix, and pat the filling onto the dough. Beginning with a short edge, roll the dough into a log. Pinch the side seam and ends closed (to keep the filling from bubbling out), and place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan. Cover the pan with lightly greased plastic wrap, and allow the bread to rise for about 1 hour at room temperature, or until it's crowned about 1" over the rim of the pan.
Make the topping: In a small bowl or mini food processor, combine the streusel ingredients, cutting in the butter until the mixture is crumbly. If you're using a mini processor, watch carefully; streusel will go from crumbly to a cohesive mass in just a second or so. Brush the loaf with some (or all) of the remaining beaten egg, and add the streusel, using your fingers to gently apply it to the dough, being careful not to deflate the loaf.
Bake the bread in a preheated 350 degrees F oven for about 45 minutes, tenting the loaf lightly with aluminum foil for the final 15 minutes or so if it appears to be browning too quickly (mine was not). Remove the loaf from the oven and immediately use a butter knife (not a sharp knife, you will cut the bread) to loosen the bread around the edges. After about 5 minutes, gently remove it from the pan by turning the pan on its side and gently pulling it away from the loaf. Some streusel may fall off but that is okay. Store in an airtight container.