Cinnamon Swirl Bread
I think if I had to pick a favorite spice (Is it weird that I have a favorite spice?) it would be cinnamon. I just love the warm, spicy smell of cinnamon. Especially when it's oozing from a loaf of fluffy white bread. Cinnamon rolls and cinnamon bread - forget it - resistance is futile. I don't make cinnamon rolls or bread for breakfast very often because most recipes take a minimum of 2 hours of rising time. (Oh yea, and because I would eat them ALL.) I ran across this recipe from Pinch of yum and it has only 1 rising time instead of 2 which means that I can make them in just under an hour and a half. (Totally doable on a Saturday morning.) I better start working out twice a day if I'm going to be eating this every weekend.
Homemade Cinnamon Swirl Bread
2 tablespoons sugar
1 cup warm water
2½ teaspoons yeast
2½ cups high gluten bread flour (add extra as needed)
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons cinnamon
½ cup white sugar
Mix the sugar with the warm water in a very large bowl. Add the yeast and do not stir. Let it sit until creamy, about 5 minutes.
It’s up to you and it tastes great either way. Mix the cinnamon and sugar in a small bowl and sprinkle over each loaf. Be generous.
Bake on a cookie sheet or baking stone for 30 minutes, or until it sounds hollow.
Slice diagonally and eat plain,
toasted or french toasted.
The general conciseness was that this bread is perfectly french toastable. We all really enjoyed the warm gooey, cinnamony, buttery french toast. (Not so sure cinammony is a word but lets just go with it.)
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