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Cinnamon Swirled Sandwich Bread

Carmen Mbwana
One recipe makes 3 regular size loaves, or 7-9 mini loafs
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Equipment

  • 3 Bread Pans 8 1/2x5in
  • Mini Loaf Pans

Ingredients
  

  • 2 TBSP Active Dry Yeast
  • 3 cups Warm Water Temp between 105-115
  • 1/2 Cup Honey for a sweeter bread add an additional 2-3 TBSP honey.
  • 8 cups Bread Flour May need an extra 1/2 cup
  • 1 TBSP Sea Salt
  • 1/4 cup Avocado Oil Sub for melted Butter
  • Ceylon Cinnamon

Instructions
 

To make the sponge

  • Mix together the yeast, water, honey, and 4 cups of flour in a bowl. Cover with a plastic shower cap or plastic wrap. Let rise for 30mins. The sponge will double in size.

Prep the pans

  • Take large or mini loaves and spray with avocado oil (can use a drizzle). Take a piece of parchment paper and lay across the bottom side to side to create a sling.

To make the dough

  • In the bowl add 3 cups flour, the salt, and avocado oil. Mix well, the dough will begin to pull away from the sides of the bowl. Begin to knead the dough for 5 mins. If the dough seems too sticky, add 1/4 cup more flour. The dough shouldn't stick to your fingers, it will be slightly tacky but not sticky. DO NOT ADD TOO MUCH FLOUR!
  • Drizzle a little EVOO or avocado oil in a large bowl. Add the dough. Cover with a clean kitchen towel, lid, plastic wrap or my favorite- shower cap. Let rise until it has doubled in size. This will take about an hour.

Shape and 2nd Rise

  • Once the dough has doubled in size, punch it down and dump onto a floured surface. Gently knead the dough a few times, then divide into portions. 3 large loaves, or mini loaves.
  • To shape the dough- Gently knead each portion, flatten the dough into a rectangle. Sprinkle cinnamon. Roll the dough into a log starting with the longer ends. Gently flatten then sprinkle cinnamon again all along the top. Roll the dough again starting from the shorter sides. Slam the dough on the counter top 3 times to remove air bubbles. Place each rolled portioned into the pan.
  • Cover with a damp dish towel and let rise again until doubled in size, about an hour.

Baking the bread

  • Pre heat the oven to 375. Once oven is heated add pans and bake: 25-30 minutes for larger loaves or 22-25mins for mini loaves.
  • The tops will be nice and brown as well as the bottoms. Once done baking, remove from the pans and let cool completely on a cool rack before slicing.
    Test one loaf by flipping it out of the pan, if the bottom of the loaf is not golden yet- place back in the oven for 2 more minutes. Don't over bake.
  • Store in bread bags or freezer bags. Best to consume within 5 days. Freeze by wrapping in plastic wrap then adding to a freezer safe bag.