Cinnamon Swirl Bread

Another bread recipe? Yep. We eat a lot of whole wheat bread. Everyone in our family has their own favorite way of eating this bread. Bella likes it plain or with butter. I like it with cream cheese. Danny eats his with butter or cream cheese. It also makes GREAT french toast!

Cinnamon Swirl Bread
    1     loaf’s worth of prepared Soaked Whole Wheat dough that has gone through                  the first rising
    2 T cinnamon
3-4 T honey
    2 T butter

Punch down dough. Oil a bread board well; turn dough out onto the board. Press dough into a rough rectangle about 8″ x 10″. Roll into a large rectangle. I set my bread pan at the end of the board and roll my dough into the same width as the bread pan’s length.

Spread the butter over the dough with a spatula. Drizzle the honey over the butter and spread onto the dough. The butter and honey will not mix completely; it doesn’t have to be perfect.

Using a small sifter, sift the cinnamon over the entire surface of the dough. Roll the dough up, starting at a short end. If the ends of the dough stick out, gently push them back in. Place the loaf in a greased loaf pan and allow to rise until double. Bake at 350 for 30 minutes or until well-browned. Enjoy! If your household is anything like mine, it won’t last longer than a day. 🙂

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