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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.

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Tramontina LYON Stovetop Cinnamon Swirl Bread - Instructions Continued


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.

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)

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Tramontina LYON Stovetop Cinnamon Swirl Bread - Instructions Continued


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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