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Cinnamon Swirl Bread















Low Cholesterol, Trans-fat Free, High Fiber


6 to 7 cups all-purpose flour
2 packages yeast, active dry
2 cups milk
¼ cup sugar
¼ cup applesauce
2 teaspoons salt
6 each egg whites
1 x cinnamon sugar
(1 c sugar to 4 teaspoons cinnamon)
1 x raisins, seedless
if desired


Mix 3 cups flour and yeast in large bowl.

Warm milk, sugar, applesauce, salt over stove until warm to touch (115deg).

When warm mix into flour mixture, ADD EGGS and beat at high speed for three minutes.

Stir in as much of the remaining flour as possible.

Turn out on floured board and knead in as much of the rest of the flour as possible to make a soft elastic dough.

Put in greased bowl and let rise.

Terry cloth will stick and make a mess.

Let rise until double (about 1¼ hours).

Punch down.

Divide in half. Let rest 20 minutes. - Roll out into a15 inch X 7 inch rectangle (I used slightly larger because I have 9" loaf pans.)

Wet surface slightly with water and sprinkle with ½ cinnamon mixture, make sure to get close to edges.

Sprinkle with raisons if desired.

Roll up like a jelly roll and tuck edges under.

Put in sprayed loaf pan and let rise until double, about 30 to 40 minutes.

Bake at 375 deg about 45 minutes or until done.

(Once the bread gets nice and brown, cover with foil and cook another 15 minutes.)

Let cool some before cutting.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 344g (12.1 oz)
Amount per Serving
Calories 8085% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 1235mg 51%
Total Carbohydrate 55g 55%
Dietary Fiber 6g 24%
Sugars g
Protein 50g
Vitamin A 5% Vitamin C 6%
Calcium 17% Iron 52%
* based on a 2,000 calorie diet How is this calculated?


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