Cinnamon Swirl Grits Bread

Cinnamon Swirl Grits Bread

Make one of these lovely loaves of Cinnamon Swirl Grits Bread to keep and one to share with a friend.

Cinnamon Swirl Grits Bread
Makes 2 (8½X4½-inch) loaves
  • ½ cup warm whole milk (120° to 130°)
  • 1½ teaspoons instant yeast
  • 4 cups all-purpose flour, divided
  • 2 cups cooked cold stone-ground grits
  • 2 teaspoons kosher salt
  • ¼ cup honey
  • ¼ cup unsalted butter, cubed and softened
  • ⅓ cup unsalted butter, room temperature
  • ⅓ cup sugar
  • 1 tablespoon cinnamon
  • 1 large egg
  • 1 tablespoon water
  1. In the work bowl of a stand mixer, add milk and yeast. Let stand until it blooms, about 5 minutes.
  2. Add 3 cups flour, grits, salt, honey, and softened butter. With the paddle attachment, mix at low speed until all the ingredients have been incorporated and a shaggy dough begins to form.
  3. Change to dough hook attachment; mix at medium-low speed until all the dough gathers in a ball around the dough hook, 10 to 12 minutes. Add remaining 1 cup flour, as necessary, if the dough seems too wet.
  4. Once the dough is smooth, shiny, and stretchy, oil your hands and form the dough into a ball. Place in an oiled bowl, and cover with a lint-free towel or plastic wrap. Let rise in a warm, draft-free place (75°) until doubled in size, about 90 minutes.
  5. Line 2 (8½x4½-inch) loaf pans with parchment paper and spray with cooking spray.
  6. Press down dough and divide into two equal parts. Roll each piece into a 12x10-inch rectangle. Spread half the room temperature butter on one side of each piece of rolled out dough.
  7. In a small bowl, mix together sugar and cinnamon. Sprinkle half of cinnamon sugar mixture on butter side of dough.
  8. Roll each dough on the short side, making sure to roll it tightly so there are no air pockets. Place in prepared pan. Cover with plastic wrap, and let rise for 45 minutes.
  9. Preheat the oven to 350°.
  10. Whisk together egg and 1 tablespoon water until foamy. Brush each loaf with egg wash.
  11. Bake until golden brown and an instant-read thermometer registers an internal temperature of 200°, about 45 minutes. If loaves seem to be browning too soon, loosely tent with foil for the last 5 to 10 minutes of baking.
  12. Let loaves cool in pans for 10 minutes. Let cool completely on a wire rack before slicing.



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