Emulsifier Free Cinnamon Swirl Bread
Total time2 hr 30 min
Prep time25 min
Cook time35 min
4.5(22)
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Learn more →Ingredients
10 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp warm water
For the dough
- ¾ cup whole milk, warmed to 110°f (43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 3 tbsp granulated sugar, divided
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 3 tbsp unsalted butter, softened
For the cinnamon swirl
- ½ cup packed light brown sugar
- 2 tsp ground cinnamon
- 1 tbsp unsalted butter, melted
For finishing
- 1 tbsp whole milk, for brushing
Instructions
- 1
Stir together the ground flaxseed and 3 tbsp warm water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
- 2
Combine the warm milk (110°F / 43°C), yeast, and 1 tbsp of the granulated sugar in a large mixing bowl or the bowl of a stand mixer. Let stand for 5–8 minutes until foamy and fragrant — if the mixture does not foam, the yeast is not active and should be replaced.
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