Cinnamon Swirl Bread

Coming from a family of six, it can be tough to find a food that everyone enjoys.  Especially with one very picky eater who shall remain unmentioned [cough. twenty-nine year-old sister who eats like she's five. cough].  But thanks to all of the working out we do, any bread product is usually a win for everyone in the family.  Especially when it involves swirls of cinnamon and brown sugar. 

My grandma used to eat cinnamon-raisin bread every morning.  When my grandparents would come visit, my siblings and I could look forward to cinnamon-raisin bread since my mom would be sure to have the bread drawer stocked for grandma and grandpa’s arrival. 

This past weekend, rather than bid farewell to summer with a light, summery dessert, I decided to fully embrace the early signs of fall and pay homage to a family favorite!

As much as I love baking cakes or cookies, there’s something about the process of baking bread that I just love.  It’s also a great time-consuming activity when you have an injured achilles and can’t run.  The time is worth it, though.  I’ll take the smell of fresh-baked bread over fresh-baked cookies any day.   

Warm out of the oven, toasted with butter, or day-old as french toast.   There’s no wrong answer here. 

7 cups flour

3 tbsp. brown sugar

1 tbsp. salt

2 tbsp. shortening

2 pkg. regular or quick active dry yeast

2 1/4 cups warm water

1/2 cup brown sugar

Combine flour, brown sugar, salt, shortening, and yeast in large bowl; mix until blended.  Add warm water, and 2 to 3 minutes until well mixed.  Gradually add remaining flour until dough is easy to handle. 

Turn dough out onto smooth surface and knead about 5 to 10 minutes, until dough is smooth and springy.  Place dough into large bowl, cover, and allow to rise in warm place about 45 minutes (until dough has doubled in size). 

Push fist into dough to deflate air.  Divide dough into two halves.  Spread each halve into a rectangle about 9 x 18 inches.  Sprinkle with cinnamon-sugar mixture.  Roll up dough tightly, starting at 9-inch side furthest from you.  Seal ends once completely rolled.  Place in greased 9×5 inch loaf pan.  

Bake at 425 degrees F about 25 to 30 minutes, until golden brown.