A few years ago, I never would have imagined that I’d be baking my own bread and rolls.
For years, making anything involving yeast was a gamble because I never knew whether it was going to turn out or not.
It finally got to the point where I was sick of throwing out dough that never rose, so I read up on tips and tricks for baking yeast bread.
The tip that made the biggest difference for me was to keep the temperature of the liquids within the acceptable range to avoid killing the yeast (about 100-110 F for active dry yeast and about 120 F for rapid rise yeast).
Now, there’s rarely a week that goes by that I don’t bake bread or rolls.
Since it uses Fleischmann’s® RapidRise Yeast, there’s no need to proof the yeast- just mix everything together, and you’re set!
More gingerbread recipes!
If you’ve tried this gingerbread cinnamon swirl bread recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
Gingerbread Cinnamon Swirl Bread
- 5 1/2-6 cups all-purpose flour
- 2 packets RapidRise Yeast
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 cup water
- 1/2 cup milk
- 2 tablespoons butter
- 1 cup molasses (not blackstrap)
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 2 tablespoons ground cinnamon
- Combine 2 cups flour, sugar, dry yeast, and salt in a large mixer bowl and stir until blended.
- Combine water, milk and butter in a microwave-safe bowl.
- Microwave on HIGH in 15 second increments until very warm but not hot to the touch (about 120°F. Butter won’t melt completely).
- Add milk mixture and molasses to flour mixture.
- Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.
- Stir in just enough remaining flour so that the dough will form into a ball.
- Knead on lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes.
- Cover with a towel; let rest for 10 minutes.
- Cut dough into 2 equal pieces.
- Roll piece of dough into a 12 x 7-inch rectangle using a rolling pin.
- Mix together cinnamon and sugar for the filling.
- Brush 2 T. oil onto surface of dough.
- Sprinkle with half cinnamon-sugar mixture.
- Beginning at short end of each rectangle, roll up tightly.
- Pinch seams and ends to seal.
- Place, seam sides down, in greased 8-1/2 x 4-1/2 inch loaf pan.
- Repeat with remaining piece dough.
- Cover with towel; let rise in warm place until doubled in size, about 45 minutes.
- Bake in preheated 400ºF oven for 25-30 minutes or until golden brown. Remove from pans by running a knife around the edges and invert onto wire rack.
Adapted from breadworld.com