This bread turned out to be just as tasty and versatile as it claimed to be. A bit of cinnamon and sugar elevated this basic loaf of bread into a delicious cinnamon swirl bread that came out perfectly hearty and tender at the same time. Warm from the oven and slathered with butter, half the loaf was inhaled by my little ones. It tasted just as good the next day. Next time I am going to make the full batch, 2 large loaves, and save some to slice thick for what I image will be a delicious french toast.
Cinnamon Swirl Bread
adapted from remedialeating.com
Makes 2 loaves
6 2/3 cups all purpose flour
1/2 cup wheat germ
4 tsp salt
4 tsp active dry yeast
4 Tablespoons olive oil
2 Tablespoons honey
2 1/3 cups very warm water
In a measuring cup add olive oil and honey, then fill with enough warm water to measure 2 1/2 cups.
In the bowl of a stand mixer with a dough hook, add the flour, wheat germ, salt, and the yeast. Mix with a spatula. Turn mixer on low and slowly add the wet ingredients. Increase speed to medium and mix for a few minutes until dough comes together and pulls away from the sides of the bowl. (If dough is dry add a tablespoon of water at a time until it just comes together.)
Lower speed a notch and knead for 6-8 minutes. Remove dough and form into a ball. Place in a large greased bowl and cover for 1 1/2 to 2 hours or until doubled in size. (Place dough in a warm area.)
Divide dough into two portions. Turn one portion of dough onto counter (I lined mine with plastic wrap for ease of clean-up) and flatten into a large rectangle about 1/2 inch thick. Spread a bit of butter on the dough and then sprinkle generously with sugar and cinnamon. Roll short end to short end, tuck ends under and place in a buttered loaf pan seam-side down. Repeat with remaining dough.
Cover dough and place in a warm area to rise for 1 hour. Preheat oven to 350 degrees and bake breads for about 35 minutes. Remove and let cool 15 minutes before slicing.