Cinnamon Swirl Bread

I have been making the Honey Whole Wheat Bread recipe I posted a while back with good results so I thought I would try a new recipe this week. I settled on the Basic White Bread recipe from the booklet that came with my mixer. We don't buy white bread but I like it and I thought a homemade version wouldn't be so bad, right? Well, down at the bottom of the recipe it said, "Variations" and then I saw it: "Cinnamon Bread". The light shined down from heaven and I heard the angels sing!! Since the recipe made two loaves I made one plain and did the other as a Cinnamon Swirl loaf. Here's the deets:
The Ingredients
1/2 cup milk (not pictured, sorry!)
3 Tbsp sugar
2 tsp salt
3 Tbsp butter or margarine
2 packages active dry yeast
1 1/2 cups warm water
5 to 6 cups all-purpose flour

Place Milk, sugar, salt, and butter in a small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl.

Add lukewarm milk mixture and 4 1/2 cups of flour. Attach bowl to mixer. Using dough hook, mix on speed 2 for 1 minute.

Keep mixing on speed 2, add remaining flour 1/2 cup at a time and mix until dough clings to hook and cleans sides (about 2 minutes). Knead on speed 2 about 2 more minutes. Place dough in a greased bowl, turning to coat.

Cover and let rise in a draft free, warm spot until doubled in bulk; about 1 hour. Punch down dough and separate into 2 portions. Shape into loaves. Place in greased loaf pans, cover and let rise another hour or until doubled again. Bake at 400 degrees for 30 minutes or until golden. Remove from pan and cool on wire rack.
Now for the Cinnamon Swirl! Take one portion of the dough and roll it out to a rectangle.

Spread with butter or margarine. I used the spray butter we keep around for popcorn.

Make sure it's all over the dough.

I also keep a shaker of cinnamon sugar in my cabinet for use on waffles or pancakes. Sprinkle it all over the dough.

Now roll up the dough like you normally would.

And put it in the prepared loaf pan.

Cover and let rise about an hour or until it doubles in bulk.

I had other loaves rising too and they were all ready at about the same time. The cinnamon Swirl is in the blue silicon pan on the right end.

Ready for the oven! About 45 minutes later....
Cinnamon Swirl loaf is on the right hand bottom. Let's take a peek inside:

Not as swirled as I had hoped. Next time (and there WILL be a next time as it is deelish!!) I will use more cinna-sugar. I actually ate two slices while typing this up. It's excellent as toast or plain with a little butter. I think I will make french toast with it next time I make a loaf :)

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