This bread is SO GOOD. And if you make french toast with it? Well, I think a “friend” of mine could describe the sentiment better than I could:
Go to the kitchen…make this, NOW. I’m SOOOOOOO not joking! 🙂
PW Cinnamon Bread
- 1 C. Milk
- 6 TBS. Butter
- 2-½ tsp. Active Dry Yeast
- 2 whole Eggs
- ⅓ C. Sugar
- 3-½ C. AP Flour
- 1 tsp. Salt
- ⅓ C. Sugar
- 2 TBS. Cinnamon
- Egg And Milk, Mixed Together, For Brushing
- Softened Butter, For Smearing And Greasing
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.
With an electric mixer, mix sugar and eggs 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.
Try to mix in as much of the flour as you can with the mixer. Then knead the dough by hand for about ten minutes. If dough is overly sticky, add a little flour as you knead.
Drizzle in a little canola oil in a large mixing bowl, 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.