Recipe for Cinnamon Swirl Bread

People have asked me recently for my recipes for cinnamon swirl bread and dried fruit bread, so here they are.

Cinnamon Swirl Bread

4 c. warm water
3 T. dry yeast

Dissolve yeast in water.

1/2 c. brown sugar
2 T salt
1/2 oil (or more)
4-5 T. Do Pep (gluten flour)

Add to the above and mix.

6 cups whole wheat flour
6 cups white flour

Alternating white and whole wheat flour, mix to
make a dough. (Add slowly and stop adding when you reach desired consistency.) Knead for 10-15 minutes. Place in a greased bowl and cover with a towel. Place in a warm place and allow to raise until doubled in size. (I'm experimenting with leaving this step out. Let me know what you try and how you like it.)

Divide into 4 equal parts (or 8 if using small pans). For each piece, roll into a rectangle and spread with butter, brown sugar and cinnamon.

Roll up and pinch the seams to seal the loaf. Place in greased pans and let raise. Meanwhile, preheat oven to 400 degrees.



When bread has "doubled" in size, place in oven and bake for 5 min. Turn oven temp to 350 degrees and bake until browned on top (about 25 minutes.)

We love this toasted with butter!