This is how I make my cinnamon swirl bread. I use some of my sour dough starter pour off in it, but that ingredient is optional. I make it both ways, and it is always delicious. I usually use this bread to make French toast. It freezes exceptionally well. I hope you’ll give this easy bread a try.
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16”x4” Pan:
The exact pans that I have are no longer available, this is the most similar. It does not come with a lid, lid is not required.
13”x4” Pan with Lid, Set of 2:
KitchenAid ProLine 600 Mixer:
Cinnamon Swirl Bread Recipe (With Sourdough Starter)
*this recipe makes 2 16” loaves. Please be aware of the quantity you’re looking to make! If you do not have 2 16” pans, this recipe can be split up into 3 smaller pans.
1 Cup Sourdough Starter pour off (the discarded part, optional)
3 Cups warm water
4 teaspoons yeast
4 tablespoons sugar
2 teaspoons salt
4 tablespoons coconut oil (or butter)
9-11 cups flour (you can do all purpose flour, half and half with whole wheat and all purpose flour, you can also use bread flour.)
2 tablespoons cinnamon (in the dough)
When rolling out the dough, you will need 1/2 to 2/3 cup of brown sugar and an additional few tablespoons of cinnamon for sprinkling over the dough.
To the bowl of your stand mixer, add sour dough starter, water, coconut oil, yeast, sugar, salt, and 8 cups of the flour. Knead together with dough hook. Add more flour until the dough pulls cleanly off of the sides 1/4 cup at a time. Once dough has come together, knead for 10 minutes on low speed. Once completed, add 2 tablespoons of cinnamon and knead for an additional 30 to 60 seconds. Cover and let rise until doubled, about 1 hour. Punch down and divide in half. Roll out each half and sprinkle with cinnamon and brown sugar. Roll in a tight roll like a cinnamon roll and fit into 16” Pullman pan. Allow to rise until it fills the pan 3/4 of the way. Put the lid on and preheat the oven to 350°F. Bake for 30-35 minutes or until golden brown. Remove from oven and allow bread to sit in pan for 3-5 minutes. Then move loaves to cooling rack to cool completely. For French toast, slice into 1” thick slices. For French toast sticks, slice each of those into thirds.
Click this link to see how I make dairy free French toast: *link will be added when I upload that video.*
Bake at 350°F for about 35 minutes.
If you’re interested in learning how to make a sour dough starter from scratch, check out Heather from The Kneady Homesteader. She has a series on making your own sour dough.
Check out Heather’s sour dough here: