Walnut Cinnamon Swirl Bread
Ingredients
- 1 C. milk, room temperature
- 1 egg, beaten
- 2 Tbs. butter, softened
- 1 1/2 tsp. salt
- 3 Tbs. white sugar
- 3 C. bread flour
- 2 tsp. bread machine yeast
- Filling:
- 3 Tbs. butter, melted
- 2/3 C. brown sugar
- 3/4 tsp. ground cinnamon
- 1 C. chopped walnuts
- 1 C. raisins
- Topping:
- 1 egg, beaten
- 1 Tbs. water
- 1/2 C. chopped walnuts
Directions
Preheat oven to 375 degrees. Place milk, one egg, two tablespoons butter, salt, 3 tablespoons sugar, flour, and yeast in bread machine pan. Select Dough cycle, and press start. When cycle is complete, remove dough from machine, punch down, and let rest for 5 minutes. Roll out on lightly floured board into an approximately 24x10-inch rectangle. Brush the dough with 3 tablespoons melted butter, then sprinkle with brown sugar, cinnamon, 1 cup nuts, and raisins. Roll up tightly, jelly-roll style, from the longer side. Place on a greased baking sheet, shape into a ring, and seal ends. Mist with warm water, cover with plastic wrap which has also been misted with water, and let rise in a warm place until doubled in size, approximately 1 hour. In a small bowl, beat together 1 egg and 1 tablespoon water; set aside. Just before baking, brush dough with egg mixture, and sprinkle with remaining 1/2 cup walnuts. Bake in preheated for 20-25 minutes. This is a dense ring, and if it browns too quickly, just cover with foil and continue to bake.
Makes 1 large loaf.
