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Tramontina LYON Stovetop Cinnamon Swirl Bread

1/2 cupmilk (heated to 100 F)
1 teaspoonactive dried yeast
1 tablespoonhoney
1egg, room temperature
1egg, beaten for egg wash
1 teaspoonsalt
1/4 cup plus 1 tablespoon granulated sugar
2-1/4 cupsall-purpose flour
1 teaspooncinnamon
3/4 cupbrown sugar
3/4 stickunsalted butter, room temperature
1 cupchopped pecans (optional)
1 cupraisins (optional)
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Tramontina LYON Stovetop Cinnamon Swirl Bread - Instructions

This recipe is for the Tramontina LYON 5-quart Dutch Oven. Makes 8 to 10 servings

Prep Time: 2-1/4 hours
Total Time: 3-1/2 hours

1. Heat milk to 100 F. Add honey to milk. Add yeast. Allow yeast mixture to sit for 5 minutes.

2. In a large bowl, combine granulated sugar and flour. Melt all but 2 tablespoons of the butter.

3. Add 1 egg, salt and melted butter to yeast mixture. Mix thoroughly. Once mixed, immediately add to
dry ingredients.

4. Knead dough on counter for 5 minutes, adding more flour if needed. The dough should not be sticking
to your hands.

5. Once kneading is completed, place dough in LYON 5-quart Dutch Oven and cover with the lid. Allow
dough to rise for 1 hour.

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Tramontina LYON Stovetop Cinnamon Swirl Bread - Instructions Continued


6. After one hour, take out dough and roll into a rectangle approximately 14-inch x 24-inch. Spread
remaining 2 tablespoons butter over dough.

7. Mix together brown sugar and cinnamon. Evenly distribute mixture over buttered dough.

8. At this point, nuts and raisins may be added. (Optional)

9. Roll dough into a long rope. Curl dough around in the Dutch oven. Cover with lid and allow dough to
rise for 45 minutes. Brush with beaten egg once dough has risen for 45 minutes, taking care not to
deflate dough.

10. Place Dutch oven on burner, turn to low and bake for 35 minutes until the bread is golden brown.

11. Remove bread from Dutch oven and allow to cool.

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