Cinnamon Swirl Bread

Steps

1. In a small saucepan, gently heat the whole milk and water together until they reach 38–43°C (100–110°F). Pour into a bowl, stir in 1 tablespoon of the granulated sugar, then sprinkle the active dry yeast over the surface. Stir and let stand 5–10 minutes until foamy.
2. In a large mixing bowl, whisk together 400 g bread flour, the remaining granulated sugar, and the salt until evenly combined, keeping this dry mixture separate from the yeast mixture for now.
3. Melt 60 g butter, then let it cool to 20–22°C (about room temperature) so it is liquid but no longer hot. This prevents it from overheating the yeast or cooking the egg.
4. When the yeast mixture is foamy and has cooled to about 30–35°C (just warm to the touch), whisk in the egg and the cooled melted butter until smooth.
5. Pour the wet mixture into the bowl with the dry ingredients. Stir with a spoon or dough scraper until a shaggy dough forms, then turn it out onto a work surface and knead for 8–10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky; add only tiny pinches of extra flour if needed.
6. Lightly grease a medium bowl with a little of the 15 g butter. Place the dough inside, seam side down, cover the bowl, and let rise at 24–27°C (75–80°F) for 60–90 minutes, or until doubled in size and a gently pressed fingertip leaves an indentation that slowly fills in.
7. While the dough rises, prepare the filling. In a small bowl, mix the light brown sugar and ground cinnamon until evenly combined. In another small dish, allow 30 g butter to soften at about 20–22°C until easily spreadable.
8. When the dough has doubled, lightly dust your work surface with the 15 g bread flour. Turn the dough out and gently deflate it by pressing it into a rectangle, then roll it into a 25 × 35 cm (10 × 14 inch) rectangle with the short side facing you.
9. Spread the softened 30 g butter evenly over the dough, leaving a 1.5 cm (1/2 inch) border on the far long edge. Sprinkle the cinnamon-sugar filling evenly over the buttered surface, pressing it very lightly into the dough so it adheres.
10. Starting from the short side nearest you, roll the dough up tightly into a log, pinching the seam closed. Tuck the ends under slightly. Lightly grease a 23 × 13 cm (9 × 5 inch) loaf pan with a little of the remaining 15 g butter, then place the log seam side down in the pan. Cover and let rise at 24–27°C (75–80°F) for 45–60 minutes, until the loaf looks puffy, has risen 2–3 cm (about 1 inch) above the rim, and a gentle fingertip press springs back slowly.
11. After the loaf has risen for about 25–30 minutes of this second rise, preheat the oven to 180°C (350°F). Make sure an oven rack is in the lower-middle position.
12. When the loaf is ready to bake, place the pan on the prepared oven rack and bake for 30–35 minutes. The bread is done when the top is a deep golden brown, the loaf sounds hollow when tapped on the bottom, and an instant-read thermometer inserted into the center reads about 93°C (200°F).
13. While the bread bakes, melt the remaining portion of the 15 g butter. Immediately after removing the hot loaf from the oven, brush the top with the melted butter for a soft, shiny crust. Cool in the pan for 10 minutes, then carefully turn out onto a wire rack and cool at least 1 hour until just slightly warm. Slice to reveal the spiral; the crumb should be soft, tender, and fluffy with a well-defined cinnamon swirl.