Cinnamon Swirl Bread for the Bread Machine

Recipe View Combine milk, eggs, softened butter, bread flour, sugar, salt, and active dry yeast in your bread machine pan, in the order recommended by your manufacturer. Select the 'Dough' cycle and start the machine. (Approximately 90 minutes)

Recipe View Once the dough cycle is complete, gently transfer the dough to a lightly floured surface. Punch down the dough to release any excess air. Allow the dough to rest for 10 minutes to relax the gluten.

Recipe View Prepare the delectable filling: In a mixing bowl, thoroughly combine the chopped walnuts, packed brown sugar, and ground cinnamon.

Recipe View Divide the dough in half. On a lightly floured surface, roll each half into a 9x14-inch rectangle. Spread each rectangle evenly with 1 tablespoon of softened butter, then sprinkle generously with half of the walnut-cinnamon mixture. Starting from the shorter end, carefully roll up each rectangle, pinching the seam to seal tightly.

Recipe View Lightly grease two 9x5-inch loaf pans. Place the rolled loaves into the prepared pans, seam-side down. Cover loosely with plastic wrap or a clean kitchen towel and allow the loaves to rise in a warm place until nearly doubled in size. (Approximately 30 minutes)

Recipe View Preheat your oven to 350 degrees F (175 degrees C).

Recipe View Bake the loaves in the preheated oven until the tops are a rich, golden brown and the loaves sound hollow when tapped. (Approximately 30 minutes). If the tops begin to brown too quickly, tent them loosely with aluminum foil during the last 10 minutes of baking.

Recipe View Remove the baked loaves from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, dust the loaves generously with sifted confectioners' sugar for an elegant finishing touch.