Cinnamon Swirl Bread

Cinnamon Swirl Bread (makes 2 regular loaves or 3 medium)

2 cups warm water (110 degrees)

3 teaspoons dry active yeast

6 Tablespoons honey

2 cups whole wheat flour ( I use half fine grind and half coarse grind)

1 teaspoon salt

5 -1/2  Tablespoons olive oil

5 cups bread flour

cinnamon

cornstarch

pure maple syrup

raisins (optional)

Dissolve yeast in warm water in mixing bowl. I use my KitchenAid mixer so I can use my dough hook for kneading. Add honey. Turn on mixer.  Add whole wheat flour, salt, olive oil.  Let mix some then add in bread flour a little at a time. It should come together. If not add flour if too sticky or a water (1/2 T at a time). The dough in the picture is a little dry so I added water.

Use on STIR or setting 2 on your mixer for 3-4 minutes.   (Add your raisins here if you want them.)

Roll dough into ball and place in oiled bowl. Place damp cloth or paper towel on top.  (Mine fell into bowl in this picture.  You'll do better I am sure.) Let rise in warm place for about 45 minutes.  

Pretty, now punch it!!

Divide dough into 2 or 3 pieces depending on if you are doing regular size loaves (2) or medium size loves (3.) Roll out into a rectangle a little wider than the length of your pan and about 1/2" thick.  

  Mix a little cornstarch and cinnamon in some pure maple syrup. Spread it on the dough but not quite to the edges.  Don't make it soupy or it will all squeeze out the other end!

 Mix it up.  No one wants to bite into a bunch of cornstarch.

Roll up from the short side, bringing edges in like a burrito to keep in the liquid. Pinch to seal and bake. The cornstarch will keep the liquid from escaping.

 Let rise for another 45 minutes.  Bake at 375 degrees for 25 to 30 minutes for regular Or 20 to 25 for medium. 

Use a serrated knife to cut this oh so moist bread.  I dare you to wait until its cool to dig in!

This bread stays moist for days and  I have even experimented with 5 cups of a 1/2 fine 1/2 coarse wheat mix and 1 to 1-1/2 cups of white.  Still moist days later!

You can freeze this bread whole or sliced.  Thawed, tastes just as good as fresh.
OR
Make it into French Toast!!

Foodie Friends Friday Linky Party #50

Welcome to Foodie Friends Friday Independence Day Red/White/Blue Foods Party!!

Last week's recipes that received the MOST VOTES.  I was honored to have my Fruit Swirl Coffeecake, chosen as one of them!

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Thank you to everyone for making last week's Foodie Friends Friday Fruit Party a huge success. Did you see all the recipes that caught OUR attention last week? Check out the Host Favorites on the Daily Dish for links to all the recipes.

An InLinkz Link-up

Grilled Tarragon Marinated Steak

Grilled Tarragon Marinated Steak

1-2 pound flank steak (I used Sirloin Tip Steak)

1 Tablespoon Coriander/Tarragon Spirit Vinegar 

2 Tablespoons Soy Sauce or Fauxy Sauce (Soy Sauce Substitute)

1 Tablespoon olive oil

1 teaspoon smoked paprika (La Chinata is the best!)

In a small bowl mix together all the ingredients. 

Pour into a zipshut bag and place meat inside   Marinade for at least 2 hours. Remove from fridge at least 15 minutes ahead.

Flank is great grilled over high heat.  For my thicker steak each time I moved it for the marks I put it on a new part of the grill but kept the heat medium.  My family (not me!) prefers theirs well done so I go a little slower.

You can baste with the marinade as you cook the meat as long as you put it in a pan and bring it up to a boil since you had raw meat in int.

Slice thin to serve.  Would be awesome in a sandwich! 

Chef Gaby also says you can slice thin and use as a stir fry, just be sure your wok is smoky hot!!