Cinnamon Bread

  The bread supply was getting  low so yesterday - when I woke from an hour and a half nap - I thought I should remedy the situation and also do something constructive. I knew I wanted to try a recipe I saw on Facebook some time ago (credit goes to All Grandma's Recipes, posted on 10/30/24). For some reason I cannot get a link to the recipe but full credit is given. I'll turn the recipe into two loaves of cinnamon bread.

White Bread

2 cups warm water
1/4 cup sugar
1-1/2 tablespoons yeast
1-1/2 teaspoons salt
1/4 cup vegetable oil
5-1/2 cups flour

 First, proof the yeast in the warm water and sugar mixture. Once it has foamed (about five minutes) - and right before you add it to the dry ingredients - add the oil.

Mix the flour and salt in a large bowl. Then add the liquid mixture.

 Knead for eight minutes, Return to the washed and oiled bowl and let rise for an hour. I use the oven, slightly warmed, because my kitchen is cold. 

Punch down the dough, knead again a minute or two, and divide into two equal amounts.

 Want cinnamon? Roll each to a rectangle and butter the top surface. Add  a mixture of 3/4 cup brown sugar that's had a teaspoon of cinnamon added. Half on each of two. Roll it up from the wide side and pinch the ends under to prevent the mixture from leaking out.

 Place in two loaf pans and rise for another hour.

 Then bake at 350° for 30 minutes.

 This is the brown sugar and cinnamon mixture. Skip this step if you just want white bread.

 After an hour the dough has really risen! I don't think I've ever had a better rise. I think it's because the amount of yeast the recipe calls for is more than usual (I used bread flour as well). Anyway, it sure works well.

 The rectangle (it looks almost round but it isn't) that has been buttered and then half the sugar/cinnamon mixture sprinkled on. I actually used soft margarine because it is so easy to work with. If you want to use real butter, let it warm up to room temperature first. I spread the margarine with the back of a tablespoon.

After the second rise, the bread has zoomed out of the pans. It's really impressive to see.

 The end result are two beautifully-browned loaves.

 When I cut the first slice, I found the cinnamon not very well distributed. That all come from how thin you roll the dough and how you apply the sugar mixture. The second (and third and fourth slices) were better swirled but it all tastes wonderful!

 The loaf (as made) would be hard to toast slices because they want to separate where the sugar mixture is. I just microwaved each slice for 15  seconds before buttering for my breakfast.

 Next time I'll probably just make white bread. It's easier and it'll be a cinch to toast.