Cinnamon swirl loaf

Cinnamon swirl loaf

Ingredients

makes 1 loaf
  • •500g strong white bread flour
  • •1 tbsp caster sugar
  • •7g instant yeast
  • •6g sea salt
  • •125ml soya milk, plus extra for brushing
  • •50g plant butter
  • •3 tbsp aquafaba
  • •50g caster sugar
  • •1 tbsp plain flour
  • •1 tbsp cinnamon
  • •3-4 tbsp plant butter, melted

Directions

Cooking mode
  1. 1. In a large bowl, mix together the flour, sugar, yeast and salt.
  2. 2. In a small pan, gently warm the soya milk with 125ml water and the butter, until lukewarm and the butter has melted. Remove from the heat, then add the aquafaba. Mix until combined.
  3. 3. Add the wet ingredients to the flour mixture and mix until a soft dough forms.
  4. 4. Knead for 15 minutes, until the dough is smooth and stretchy. Shape into a ball and place in a large bowl. Cover with a damp tea towel and leave to prove for 1 hour.
  5. 5. To make the filling, mix the caster sugar, flour and cinnamon together in a small bowl. Preheat a large loaf tin to 50°C.
  6. 6. Punch the proved dough down and roll into a rectangle as wide as the loaf tin. Brush with the melted butter, sprinkle over the filling then roll the dough up like a swiss roll, to fit inside the loaf tin.
  7. 7. Cover with a damp tea towel and leave to prove for 1 hour. Preheat the oven to 180°C.
  8. 8. Brush the loaf with soya milk and bake for 35-40 minutes, until golden brown and the bottom sounds hollow when tapped. Leave to cool completely before serving.
Baker Beanie Author

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