Cinnamon Swirl Bread

Original recipe from our favorite bread recipe.

Ingredients:

• 3 T sugar
• 2 T yeast
• 3 c very warm water (think cozy bath temp)
• 4 T oil (I use olive oil)
• 5 c white whole wheat, milled (about 6-8 cup wheat flour)
• 1 T salt 
• 4 T melted butter or other oil
• 2/3 c sugar
• 2 T cinnamon
• raisins, optional
• chopped walnuts/pecans, optional

Directions:

1. Stir together yeast, water, and sugar; let it bubble.  Stir in oil and 3 cup flour, let sit 15 minutes.  Mix in salt and remaining flour, kneading when dough gets thick until just slightly sticky, like a sticky note. Cover and let sit in a warm place 1 hour (for more tips on the bread-making portion, look here).
2. Grease two loaf pans. Sprinkle counter with a few tablespoons of white flour (I prefer white flour for the finished crust, but wheat would work). Knead dough and punch out all air bubbles. Cut into 2 pieces. Knead, working each piece into a long, thin rectangle, equal to the long side of the bread pan and twice as long (about 8x16 inches). 
3. Grease or spray two bread pans. Spread oil or butter over top, 2 T per loaf. In a small bowl, mix cinnamon and sugar, then divide equally across dough. Sprinkle with optional nuts and raisins. Roll, tucking ends under, and place into pan.
4. Let rise 20 minutes (using timer), then preheat the oven to 350 (loaves should be risen to about the top of pans). Once oven is preheated, loaves should be risen past the pan tops. 
5. Bake 40-45 minutes, or till a thermometer inserted in center reads 195*. For best results, let cool before slicing.