Cinnamon swirl bread without yeast recipe
Cinnamon swirl is a classic British breakfast bread that is typically made with toast and eggs, but in Australia it’s also made with yeast.
The recipe, which has been around for years and is a staple of breakfast menus in England, is quite simple, but it’s quite addictive and a great option for those who enjoy a crunchy biscuit and an airy, slightly sweet crust.
This recipe for cinnamon swirl dough is one you can make yourself at home.
It takes a few minutes to prepare, but if you’re not keen on spending the evening making the dough, you can buy it online.
It can be bought from the bakery and can be made in advance or ahead of time.
The dough will rise up to 4cm (1.5in) in the fridge.
Cook it in a heavy-bottomed pan until it reaches the firmness of a bread roll, at which point it will rise again.
The dough will also rise slightly when you turn it out onto a baking sheet, and if you let it sit for more than 15 minutes you will likely notice that it starts to soften and thicken.
It will still rise slightly and will hold up to a week in the refrigerator.
To prepare the dough for baking, combine all of the ingredients together in a bowl and place it in the freezer.
When you’re ready to bake it, add the eggs, a tablespoon of butter, a pinch of salt and a teaspoon of yeast and let it stand at room temperature for about 10 minutes.
The bread should be slightly elastic.
When you’re done, take it out of the freezer and mix it in with the bread dough and mix well.
Put it into a loaf pan, leaving a little space between the two halves.
Bake the bread for about 20 minutes, until it is golden and the centre has risen slightly.
Remove it from the pan and set it aside to cool completely.
This is where you’ll be baking the cinnamon swirl for breakfast.
When the bread is cool enough to handle, remove it from a baking pan and add a bit of the butter to the bread.
Now add a couple of teaspoons of salt, a teaspoon each of sugar and cinnamon, and a pinch each of salt plus a bit more of the yeast and water.
Mix again until the dough is smooth and moist.
Pour it into an oiled baking pan, cover and let rise until the edges are golden and well risen.
While it’s rising, make the filling.
Take the dough out of your freezer and knead it for a minute.
You’ll want to use a rolling pin to get the dough into a ball and flatten it out.
Place it on a lightly floured surface and kneed it for another minute.
Now, you need to make the butter.
Put the flour, salt, baking powder and yeast into a large bowl and mix them well.
It will be very sticky, so keep a close eye on the bowl as you knead the dough.
With your hands, gently mix in a bit at a time, until the butter is well combined.
It should be smooth and sticky, but will keep coming together when you take it off the bowl.
You will need to keep kneading it, and mixing it, as the dough starts to come together.
When the dough has kneaded for a while, it should be about 1cm (0.8in) thick.
Divide the dough evenly into 6 sections and roll each section out to about 10cm (4in) across the centre.
The corners should be very well rounded.
Place a piece of parchment paper in the middle of each section and flattening the parchment so that it sticks to the edge, put a few drops of oil in the bottom of the bowl, then turn the dough over to coat it with the oil.
The oil will help the dough stick together.
Repeat the process with the other sections of dough until the entire loaf is made.
This will take about 40 minutes.
If you’re baking the bread, the dough will need another 30 minutes to set.
When it’s done, turn the loaf out onto the counter and leave it to rise for another 15 minutes before transferring it to the fridge for the next batch of bread.
When done, you’ll want the dough to be slightly dry and slightly warm.
If the bread isn’t ready when you come to take it home, you might want to keep the bread in the cold for a couple hours before serving it to your guests.