Cinnamon Bread

4-5 cups flour
3 tablespoons sugar
2 teaspoons salt
2 packets (4-1/2 teaspoons) yeast (if you're using bulk yeast, you might cut back to, say, 3-1/2 to 4 teaspoons,  because this seems overkill)
2 cups water
1/4 cup oil (I used coconut oil and it was delish, but the recipe cools for veg oil or shortening)

1/4 cup Buttery Stick margarine
1/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Grease two 8x4 or 9.5 loaf pans.

In a large mixing bowl, combine 2 cups flour, sugar, salt and yeast.

Using microwave or stovetop, heat water and oil to warm, but not hot temperature.

Add oil and water to mixing bowl and blend. Then mix at medium speed for 3 minutes.

Stir in the remaining flour to make a soft dough. Use dough hook and mixer (or by hand) and knead for about 10 minutes.

Place dough in greased/oiled bowl and cover with plastic wrap and then a towel. Place in a warm draftless spot for about 45-60 minutes, until dough doubles in bulk.

Punch down; let rest 10 minutes.

Divide in half and roll each out to a rectangle approximately 11 x 7 inches.

Melt the butter. Mix cinnamon, nutmeg and sugar in a small bowl.

Spread half of the melted butter over surface and sprinkle with half of the cinnamon/nutmeg/sugar mixture. Roll up and pinch to seal.


Place in prepared pans, forming an "S' to fit.

Cover loosely with dish towel and let rise another 30-60 minutes.

Preheat oven to 375 degrees. Bake for 40-45 minutes until golden brown and bottom sounds hollow when tapped (mine was down about 30-35 minutes, so check early).

No comments: