Homemade Sandwich Bread & Cinnamon Swirl - Easy Bread Baking for Beginners

Ingredients

• 2 cups Bread Flour (high‑protein flour for structure)
• 2 cups All‑Purpose Flour (use high‑quality brand such as King Arthur)
• 2 teaspoons Instant Yeast (can substitute active dry yeast (bloom first))
• 1.5 teaspoons Pink Himalayan Salt (adds minerals; regular kosher salt works fine)
• 1 piece Large Egg (beat lightly before adding)
• 4 tablespoons Unsalted Butter (softened, cut into small pieces)
• 3 tablespoons Raw Honey (or any liquid honey)
• 3 tablespoons Saved Dough (old starter) (from previous batch, kept refrigerated)
• 1/4 cup Brown Sugar (light brown, for sweet swirl)
• 1/4 cup Light Brown Granulated Sugar (adds texture to swirl)
• 2 tablespoons Powdered Sugar (helps bind the sweet filling)
• 1 tablespoon All‑Purpose Flour (for filling) (lightly coats the sweet mixture)
• 1/4 teaspoon Salt (for filling) (balances sweetness)
• 1/2 teaspoon Vanilla Extract (homemade or store‑bought)
• 1 tablespoon Ground Cinnamon (for sweet swirl; can substitute cardamom)
• 4 tablespoons Unsalted Butter (for filling) (softened, same as dough butter)

Instructions

1. Prepare Ingredients

   Measure 2 cups bread flour, 2 cups all‑purpose flour, 2 tsp instant yeast, 1½ tsp pink Himalayan salt, 3 tbsp honey, 1 large egg, 4 tbsp softened butter, and 3 tbsp saved dough. Set aside the sweet‑filling ingredients.

   Time: PT10M

2. Mix Wet Ingredients

   In the stand‑mixer's bowl, whisk the honey into the warm liquids (about 105‑107°F). Add the instant yeast, then the beaten egg, and finally the saved dough in small pieces.

   Time: PT5M

   Temperature: 105-107°F

3. Combine Dry Ingredients

   Add the flours and salt to the bowl, keeping the salt away from the yeast as much as possible.

   Time: PT3M

4. Knead the Dough

   Attach the dough hook and mix on low speed until a shaggy dough forms, then increase to medium‑low for 8‑10 minutes until the dough pulls away from the bowl sides and becomes smooth and slightly tacky.

   Time: PT10M

5. Add Butter

   With the mixer still on low, add the softened butter in small pieces, allowing the dough to absorb each addition before adding more. Continue mixing until the butter is fully incorporated and the dough is silky.

   Time: PT5M

6. First Rise (Bulk Fermentation)

   Cover the bowl with the plastic container lid (or plastic wrap) and let the dough rise at room temperature until doubled in size, about 90 minutes.

   Time: PT1H30M

7. Divide and Shape Loaves

   Turn the dough onto a lightly floured surface. Divide into two equal pieces. Shape one piece into a plain loaf and set aside. For the second piece, roll into a rectangle, spread the sweet filling (brown sugar, light brown sugar, powdered sugar, 1 tbsp flour, ¼ tsp salt, vanilla, cinnamon, and 4 tbsp softened butter) evenly, then roll tightly, pinch the seam closed, and form a twisted loaf.

   Time: PT15M

8. Second Rise (Proof)

   Line two 8×4 in loaf pans with parchment paper. Place each shaped loaf into a pan, cover loosely with the plastic lid or a clean kitchen towel, and let rise 20‑35 minutes until the dough reaches the lip of the pan.

   Time: PT30M

9. Preheat Oven

   While the dough is proofing, preheat the oven to 400°F.

   Time: PT10M

   Temperature: 400°F

10. Bake the Bread

    Place the pans on a sheet pan for stability and bake for 30 minutes, or until the internal temperature reaches 203°F for the plain loaf and 200°F for the sweet loaf.

    Time: PT30M

    Temperature: 400°F

11. Cool

    Remove the loaves from the pans, keep the parchment underneath, and transfer to a cooling rack. Let cool at least 1½ hours before slicing.

    Time: PT90M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

28 g

Fat

3 g

Fiber

1 g

Ingredient Substitutions

• Instead of Bread Flour: All‑Purpose Flour
• Instead of All‑Purpose Flour: Bread Flour
• Instead of Instant Yeast: Active Dry Yeast
• Instead of Pink Himalayan Salt: Kosher Salt, Sea Salt
• Instead of Large Egg: Egg substitute, Flax egg (for vegans)
• Instead of Unsalted Butter: Margarine, Coconut Oil (will change flavor)
• Instead of Raw Honey: Maple syrup, Agave nectar
• Instead of Saved Dough (old starter): No substitute – optional for flavor
• Instead of Brown Sugar: White sugar (will be less moist)
• Instead of Light Brown Granulated Sugar: Brown sugar
• Instead of Powdered Sugar: Additional brown sugar
• Instead of Vanilla Extract: Almond extract (use less)
• Instead of Ground Cinnamon: Ground Cardamom
• Instead of Unsalted Butter (for filling): Margarine

Equipment Needed

• Stand Mixer
• Mixing Bowl
• Dough Hook Attachment
• Bench Scraper
• Plastic Storage Container with Lid (IKEA)
• Loaf Pan
• Parchment Paper
• Oven
• Cooling Rack
• Instant‑Read Thermometer
• Plastic Wrap or Shower Cap
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Listen for the "slap" sound during kneading – indicates proper gluten development.
• Add butter gradually while mixing to avoid a greasy dough.
• Keep salt away from yeast during initial mixing.
• Proof until dough reaches the lip of the pan but does not overflow.
• Bake to an internal temperature of 200‑203°F for fully cooked interior.

Chef Tips from the Video

• Use a kitchen scale for flour to improve consistency.
• Save a tablespoon of dough from each batch; it acts like a natural flavor enhancer.
• For a glossy crust, brush the loaves with melted butter right after they come out of the oven.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap or store in an airtight container for up to 4 days.

Freezer: Slice, wrap each slice in foil, then place in a freezer bag; freeze up to 3 months.

Room temperature: Best consumed within 2 days; keep in a bread box or loosely covered.

Make-Ahead Tips

• The dough can be refrigerated after the first rise for up to 24 hours; let it come to room temperature before shaping.
• Baked loaves freeze well; slice before freezing for easy toast‑ready portions.

Frequently Asked Questions