Cinnamon Swirl Pullman Loaf

I have made cinnamon swirl bread in another video but today I decided to make one with my pullman loaf tin.  This is a tin that makes a long loaf that provides 4 inch square slices.  They are perfect for toasting for breakfast.  Often people include raisins with the cinnamon and that is very good indeed.  But for mine I opted not to use raisins as the recipients prefer it without. 

The recipe can be used for a loaf in a 2lb loaf tin as well, but instead of being square slices the loaf will raise above the top of the tin and make larger slices.  

It is a simple to make recipe, but it does take some time as the dough needs to be rested, for proving.  But the waiting is all worth it since the resulting loaf is so tasty.

Mine turned out perfectly, with a lovely swirl on the inside and it tasted wonderful. It was ideal for slicing and then freezing so you can just use the number of slices you need each time and not worry about the bread going stale.

My pullman loaf tin is the type that doesn’t need to be greased to prevent sticking.  But if you have a different type it is a good idea to lightly grease the tin to ensure easy release after baking.

Cinnamon Swirl Pullman Loaf
  Cinnamon Swirl Pullman Loaf – Video 
        

Ingredients:

  • 560g(4 1/2 cups)strong white bread flour(all purpose flour is fine too)
  • 56g(4 tbsp)softened butter
  • 50g(1/4 cup)caster sugar
  • 68g(2 1/2 oz)beaten egg(I beat 2 large eggs and took 68g keeping the rest for later)
  • 7g(1/4oz/1 packet)active dried yeast
  • 110ml(1/2 cup minus 2 tsp)water at 43C/110F
  • 175ml(2/3 cup + 1 tbsp) milk at 48C/120F

For the filling:

  • 100g(1/2 cup) caster sugar
  • 20g(8 tsp) ground cinnamon(adjust to your own taste)
  • remainder of beaten egg(+ a little milk if you don’t have much egg)

Method:

  1. Grease a pullman loaf tin, unless it is one that doesn’t need greasing.
  2. Add a teaspoon of sugar and the active dried yeast to the water and stir.  Then leave for 10 minutes to allow the yeast to activate.  It should become frothy.
  3. In the bowl of a stand mixer(you can do everything by hand but it takes much more effort) with a whisk attached, add the milk, egg, softened butter, sugar and the yeast mixture and whisk to combine.
  4. Change the whisk attachment for the dough hook and add about 1/3 of the flour and start to knead.
  5. Add the remaining 2/3 of the flour in two additions mixing each time.  Then continue to knead until the dough comes cleanly away from the side of the bowl and feels only slightly tacky to the touch.
  6. Tip the dough out onto a lightly floured surface and fold in on itself a few times to form into a ball.
  7. Place in a lightly greased bowl, top side down first and then turn over.
  8. Cover the bowl with plastic wrap or a damp towel and place in a draught free area for the dough to prove until it has doubled in size(about 1-2 hours).
  9. Tip the dough out onto a floured surface and roll out into a rectangle with the short side being slightly less than the length of the pullman loaf tin(I rolled about 12×16 inches).
  10. Mix the caster sugar and the cinnamon together.
  11. Brush egg was over the surface of the rolled dough and sprinkle the cinnamon and sugar over the top, leaving a small gap at the edge.
  12. Roll the dough, from the short side, into a sausage shape, brushing the exposed dough as you go.
  13. Turn the sausage so the seam is shown and pinch it together to seal.
  14. Pinch the ends in too to seal them.
  15. Place the dough into the pullman loaf tin, seam side down and press into the corners, trying to make the dough level.
  16. Slip the lid of the pullman loaf tin on and close.
  17. Allow to prove again, until the dough is about 1/2 inch from touching the lid(you will have to open it to see this).
  18. As the dough proves preheat the oven to 180C/160C Fan/350F.
  19. Bake the loaf in the oven for 45 minutes.
  20. Remove from the oven and tip out onto a wire rack, allowing it to cool completely before slicing.


3 Comments

  1. This for a Pullman pan 13in x 4in x 4in (33cm x 10cm x 10cm).
    From the amount of bread (strong) flour, it would fit nicely in the 13in (33cm) pan. I'd add macerated raisins (sultanas) to the swirl, for cinnamon raisin bread

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