Cinnamon Swirl Bread

I love toast for breakfast! The best part of toast is all the toppings: butter, jam, sugar, peanut butter etc. My sister gave me this recipe for Cinnamon Swirl Bread and I love it. Toast this bread for a great snack anytime of the day.

The cinnamon sugar mixture can be applied to any favorite bread dough recipe. Here's mine:

Dissolve: 1/2 warm water and 2 tablespoons yeast - set aside to proof
In your mixer add: 3 tablespoons oil, 1 tablespoon salt, 3/4 cup sugar and 1 cup !hot! water. Stir til dissolved. Add 1 cup milk and yeast. Add 6 cups of flour, mix-in flour after each cup. Allow to rise twice, doubling in size.

Once the dough has risen twice, split your dough in half and roll into a nice size rectangle.

Cinnamon Sugar Mixture: take about 2 cups of sugar and about 3 tablespoons cinnamon. Luckily this mixture can be made completely off of taste...add as little or as much cinnamon as you like. Spread about a cups worth all over dough.

With a large spoon fill with water and sprinkle over dough. My spoon is about the size off half a tablespoon so I sprinkle 6 to 8 spoonfuls of water. If you accidentally add more water than you wanted just add more sugar to soak it up. FYI: The more water the gooier the bread!!!

After you have added the water, spread the mixture around with your spoon to even it out. See below:

Roll dough like you would cinnamon rolls and place in a greased bread pan. Repeat process with remaining dough and sugar. Rise for one hour or until it has doubled in size.

Cook for 30-40 minutes at 375 degrees. The top of the bread will brown quickly so cover with tin foil after about 15 minutes of cooking. After cooking, allow to cool for 2-3 minutes and then invert onto a wire cooling rack. Slice and enjoy immediately or allow to cool and toast for a yummy breakfast treat.