HOMEMADE CINNAMON BREAD
Leftover slices of bread make delicious French toast.
For the dough:
6 cups bread flour, divided
2 packages (4½ tsp, ½oz, 14g) Instant Baking Yeast
½ cup of sugar
1 teaspoon salt
3/4 cup whole milk
1/2 cup of water
1/2 cup unsalted butter
2 large eggs
For the filling:
1/2 cup packed brown sugar
1 tablespoon cinnamon
2 tablespoons butter, melted
Add 3 cups flour, the yeast, sugar, and salt to the bowl of a stand mixer fitted with a paddle attachment; mix on low for 30 seconds to combine ingredients.
In a saucepan or microwave-safe dish, heat milk, water, and butter until warm (120°-130°F; butter does not need to melt).
Add milk mixture to the flour mixture. Mix on low until just combined. Add eggs. Blend at low speed until moistened; mix 3 minutes at medium speed.
Turn the mixer down to low and slowly add enough of the remaining flour until dough comes together around the paddle. Switch to the dough hook.
Turn mixer to medium-low speed and knead for 6-8 minutes, or until dough becomes smooth and elastic.
Place dough in a lightly oiled bowl and turn to grease top. Cover; let rise, about 60-90 minutes.
Prepare Filling: Place brown sugar and cinnamon in a bowl, whisk to combine; set aside.
Punch down dough. Divide into in half. On a lightly floured surface, roll or pat each into a 14 x 7- inch rectangle.
Brush each half with half of the melted butter; sprinkle half of the filling over each dough. Starting with the shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal.
Place in greased 9 x 5- or 8 x 4- inch bread pans, seam-side down. Cover; let rise in a warm place until an indentation remains after lightly touching, about one hour.
Bake in a preheated 350°F oven for 35 to 40 minutes until golden brown. Cool in pans for 30 minutes before removing. Transfer to a wire rack to cool completely.