Cinnamon Bread

Cinnamon Bread - Erinn Caley

1/4 c. warm water
1 Tbsp. dry active yeast

Combine water and yeast in a small bowl and stir to dissolve. Set aside.

2 c. whole wheat bread flour
1 c. scalded milk
3/4 c. orange juice
1/2 c. sugar
1/4 c. oil or butter
1 egg
1 Tbsp. grated orange peel
1 1/2 tsp. salt

Combine in a large mixing bowl and mix well. When cooled to lukewarm, add yeast mixture and mix.

4 1/2 to 5 1/2 c. bread flour

Add enough flour to make a soft dough. Knead 8 - 10 minutes until smooth. Place in a greased bowl, turn to grease both sides, cover with a damp cloth and let rise until doubled in bulk, about 1 1/4 hours. Punch down and divide in half. Roll or stretch each portion to a rectangle measuring about 15 x 7 inches.

1 1/3 c. sugar
1 Tbsp ground cinnamon

Combine and divide into two parts. Sprinkle evenly on the two rectanges of dough. Roll up, jelly-roll fashion, form short end and place in greased 9 x 5 -inch pans. Let rise until doubled. Bake in preheated oven at 350 for about 30 minutes. Leave in pans 5 minutes then remove and cool on wire rack.

Serves 2 - 9 x 5 inch loaves.