Whole Wheat Cinnamon Bread

I do my best to eat gluten free most of the time, but this was just one of those days where reckless abandonment overruled. Baking is my absolute favorite thing to do, it was a rainy day and fresh baked cinnamon bread just sounded so good...so I had to bake it. I don't have a fancy bread maker, nor do I have the counter space for it...so I baked bread the old fashion way. It's actually really easy to bake bread, but it does require a little patience to wait for the dough to rise and then rise again. You'll find below the cinnamon bread recipe I used that I originally found on the Pioneer Woman website. I did substitute whole wheat flour and nonfat milk where needed because it's a little healthier than its counterparts. I hope you try this and let me know what you think.

So good, my family loves this bread!

Whole Wheat Cinnamon Bread

Ingredients

§ 1 cup nonfat Milk

§ 6 Tablespoons Unsalted Butter

§ 2-1/2 teaspoons Active Dry Yeast

§ 2 whole Eggs

§ 1/3 cup Sugar

§ 3-1/2 cups Whole Wheat Flour

§ 1 teaspoon Sea Salt

§ 1/3 cup Sugar

§ 2 Tablespoons Cinnamon

§ 2 Tablespoons Melted Butter (unsalted)

§ Egg And Milk, Mixed Together, For Brushing

§ Softened Butter, For Smearing And Greasing Loaf Pan

Preparation Instructions

Melt butter with milk. Heat until very warm, but don't boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.

Combine flour and salt.

In the bowl of an electric stand mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.

Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.

Heat a metal or glass mixing bowl so it's warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.

Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you're going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.

Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.

Preheat oven to 350 degrees.

Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.

Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast with it.

Yummy!