Soft Cinnamon Swirl Bread
Makes 2 loaves
2 c. warm water
4 1/2 tsp. yeast
1/4 c. sugar
1 1/2 tsp. salt
1/4 c. canola oil
5 1/2 c. bread flour
2 tsp. canola oil
1/2 c. sugar + 2 T. cinnamon, mixed in a small bowl
spray bottle with water
butter for brushing on baked loaves
Preheat oven for 45-60 seconds, or until warm. Turn oven off.
Mix water and yeast and sugar. Allow to sit 5 minutes or until yeast looks foamy. Add remaining dough ingredients and mix in stand mixer until evenly distributed. Switch out the paddle attachment for the dough hook. Mix with dough hook on the lowest speed for a minute or two or until dough is smooth and elastic. Add 2 tsp. canola oil, along the side of the bowl, and mix for a few more seconds. This will coat the dough and the bowl at the same time. Cover with a warm cloth and let raise in warmed oven. Let raise for 1 hour and 15 minutes.
Roll each section into a 9×13 rectangle. Lightly spritz dough with water.
(I learned this trick from my aunt. I used to use butter, but the bread would sometimes unroll when cut into slices. It doesn’t unroll with water and is just as delicious!)
Take loaves out of the warm oven and heat oven to 350 degrees. Bake loaves for 25-30 minutes or until tops are golden brown.