When it comes to breakfast, noot much tops a fresh, warm loaf of cinnamon bread. Beware! This bread has a history of disappearing quickly.
You'll need a starter to make this cinnamon bread, so don't forget to check out Part One of this recipe for easy instructions.
- 1/3 cup sugar (in the original recipe as optional, so I don't use it)
- 1/2 cup corn/canola/vegetable oil
- 1 cup cinnamon bread starter
- 1 1/2 cups warm water
- 6 cups bread flour
- 1 1/2 tsp salt
How To Bake It
1) Combine your liquid ingredients (oil, water, starter), then add it sugar and salt so that it has a little time to dissolve.
2) Slowly mix in the flour using either a spoon/hands or a stand mixer to form a stiff dough.
3) Lightly spray the top of the dough with oil and cover with plastic wrap or a towel that you don't mind getting dough on.
4) When the dough has doubled in volume (usually 8-12 hours depending on the temperature of your home), punch down. Knead on a floured surface until no longer sticky and divide into three equal parts.
5) Preheat your oven to 325 degrees Fahrenheit and grease three loaf pans. I like using stoneware pans; Grandma used metal. Choose what works for you.
6) Stretch each section of dough into a long piece.
7) Sprinkle sugar and cinnamon onto the dough and roll up as you would a jelly roll.
8) Pinch the ends of the loaves together with your fingers and place in the greased loaf pans.
9) Spray a little oil on the tops of the bread. Sprinkle a little extra cinnamon and sugar on top for an extra dose of YUM!
10) Cover the pans with plastic wrap/a towel. Let stand for 4-5 hours, or until the dough rises a little above the top of the pans.
11) Bake for 30 minutes until the bread is nicely browned.
12) This bread freezes nicely, but don't forget to share! If bread starts to get stale before you can eat it, it also makes fantastic french toast.
NOTE: Don't like cinnamon bread? Just form the dough into loaves right away without rolling up with the cinnamon and sugar. Instant white bread, which is also delicious.