Cinnamon Swirl Bread

With a picture like that, who needs a verbose post about how amazing it will taste?

Here’s the recipe:

CINNAMON SWIRL BREAD adapted from Amish White Bread by Peg’s Friend

  • 2 cups warm water
  • 2/3 cup sugar
  • 1 1/2 TBSP active dry yeast
  • 1 1/2 TSP salt
  • 1/4 cup vegetable oil
  • 6 cups unbleached bread flour (sometimes I use 4 cups of bread flour and 2 cups of wheat flour)

1. Dissolve the sugar in the warm water. Add yeast and allow it to proof until it resembles a creamy foam. I use unprocessed cane sugar, hence the brown color.

2. Stir the salt and oil into the yeast.

3. Add the flour, one cup at a time. I like to use a whisk to mix in the first 3 cups to ensure a smooth dough. I switch to a spoon for the last 3 cups.

4. Turn out the dough onto a lightly floured surface and knead until smooth and elastic (about 10 minutes).

5. Place the dough into an oiled bowl. Cover it with a damp cloth or plastic wrap. Allow it to rise until doubled (about 1 hour).

6. Punch the dough down. Knead it for a few minutes, then divide it in half. If you want to make plain Amish White Bread, shape loaves and allow them to rise for 30 minutes (sometimes I use an oiled bread pan . . . sometimes I place the loaves on a parchment paper lined cookie sheet and slash them). If you want to make Cinnamon Swirl Bread, roll out the dough and sprinkle it with brown sugar and cinnamon (I don’t have measurements for you. Just do what looks right!). After the dough is covered in brown sugar and cinnamon, roll it up and pinch the seams shut. Place the loaf onto a parchment paper lined cookie sheet and allow it to rise for 30 minutes.

7. Bake at 350 degrees for 30 minutes.

Cinnamon Swirl Bread is delicious fresh out of the oven, toasted with butter, and it makes excellent French Toast!

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