I was so excited that my whole wheat english muffin bread turned out so good, I had to experiment with some new flavors immediately. I was thinking of using a fruit, like strawberries or raspberries, but then I tried to think of something I already had in my kitchen. Cinnamon, check. Sugar, check. Nuts, yep, they’re the freezer. Maple syrup, oh yeah. Sounds like a wonderful little combination to me!
I was a little hesitant to try to “swirl” the the flavors into the bread, but I took a chance, and it worked! I feel like I’m actually becoming somewhat of a baker because 1) I had to purchase more flour at the store and 2) I’m almost out of yeast. (I use the kind that comes in a jar, not the pre-portioned packages, and keep it in the freezer so it lasts longer.)
Toast is pretty much a staple in my family. Many times, it was “dinner”. We even ate toast for several of our meals when we were in Belize just a few months ago; bread was cheap and we brought our own peanut butter! Growing up, having english muffin bread in my house was almost like a treat, so I wanted to make this loaf for my dad as a special treat for Father’s Day. Of course, since I hadn’t made it before, I did have to sample just a little bit, and cut into it to get a picture of my awesome swirl. I must say, well played! My dad claimed to have eaten the entire loaf because it was so good, but my mom had already told me that she had three pieces in one sitting. I’m guessing it must have been good!
Cinnamon Swirl English Muffin Bread with Maple Walnuts
Source: Adapted from Barefoot Blue Jean Life
Servings: 16 slices
1 1/2 cups warm water (luke warm, 75-80 degrees)
2 1/2 tsp dry active yeast
1 tsp sugar
1 tsp salt
2 3/4 cups all-purpose flour
2 tbsp butter, divided
2 tbsp cinnamon
2 tbsp sugar
1/4 cup walnuts, chopped
2 tbsp maple syrup
1. In a medium bowl, add yeast, water, and sugar. Proof for 10 minutes.
2. In a large bowl, add salt and flour. Melt 1 tbsp butter and add to mixture. Once yeast is proofed, add to the flour mixture, and stir until just combined. Cover with a damp cloth and allow to rise for 1 1/2 hours.
3. In a small bowl, combine cinnamon and sugar. Heat walnuts over medium heat in a small skillet for 2 minutes. Add syrup and remove from heat.
3. On a well floured surface, dump risen dough out and stretch, about 18 inches long and about the width of the loaf pan. Try to work the dough as minimal as possible (once I dumped the dough on the work surface, I just held it up by one end and it stretched itself perfectly). Sprinkle cinnamon sugar mixture over the stretched out dough, reserving 1/2 tsp. Spread maple walnuts over cinnamon, then gently roll the loaf lengthwise. Place in loaf pan that has been sprayed with cooking spray and cover with towel to rise for another hour.
4. Preheat oven to 350 degrees. Bake for 40 minutes. Remove from oven, and spread remaining 1 tbsp butter on top of loaf and sprinkle with reamining cinnamon and sugar mixture. Bake for another 10 minutes. Remove from oven and transfer to a wire rack to cool before slicing.