Grandmom has been complaining that I haven’t been making enough things she can eat, so I made cinnamon bread on Sunday.

Cinnamon Swirl Bread
Dough:
1 cup warm water
4 tbsp butter
3 tbsp sugar
1/4 cup potato flour
1/4 cup dry milk
2 1/2 tsp yeast
1 1/4 tsp salt
1/2 tsp cinnamon
3 cups all purpose flour
Filling:
1/4 cup sugar
1 1/2 tsp cinnamon
2 tsp flour
1 egg
1 tbsp water
Topping:
2 tbsp butter
2 tbsp sugar
1/2 tsp cinnamon
2 tbsp flour

Mix together the water, butter, sugar, potato flour, dry milk, and yeast. Add the salt and cinnamon. Slowly add all-purpose flour until smoothly incorporated. Knead with mixer for 5 to 10 minutes. Allow to rise for 1 to 1 1/2 hours in a slightly oiled bowl, covered with plastic wrap.

Once dough is finished rising, whisk together sugar, cinnamon, and flour. Beat together egg and water.

Roll dough into a large rectangle. Thickly brush some of the egg wash onto the dough rectangle (I only brushed on a light coating, and the swirl separated some). cover the surface of the dough with the cinnamon/sugar/flour.

Roll up the dough, and place into small, lightly greased loaf plan.

I rolled the dough up and then folded it under itself. They suggest rolling the dough longways.

Allow dough to rise for about an hour at room temperature.

After dough has risen, preheat oven to 350.

Pulse topping ingredients in food processor (recipe called for twice as much flour, but this made way too much topping, and the consistency seemed off). Brush egg wash into top of risen loaf. Sprinkle with topping. (I did this over a piece of parchment paper to make clean up easier.)

Back 350 for 45 minutes.

Allow to cool for 5 minutes. Slide knife or other utensil around edge of loaf to release from pan. Remove bread from pan. You’ll want to do this over parchment paper or waxed paper to make clean-up easier, as a bunch of the topping will fall off.

Completely cool and then eat.

From the King Arthur Flour Baker’s Companion.