Cinnamon Swirl Bread

 

It seems like it has been a while since I have shared an Artisan Bread Dough recipe. I use my dough primarily for pizza; but, lately we have been enjoying Cinnamon Swirl Bread on Saturday mornings. Last weekend, when the last slice was devoured, my kids asked that I make two loaves instead of just one next time. My kids rarely fall in love with food, and although they have their favorites, specific food requests are almost non-existent. So, I am especially pleased that they like this bread so much.

 

Cinnamon Swirl Bread

1 lb. artisan bread dough
¼ cup white sugar

1 tsp. cinnamon

2 Tbsp. melted butter, divided

On a floured surface, roll out bread dough into a rectangle (approx. 9X18). Brush with half of the melted butter. Sprinkle with sugar and cinnamon. Roll up the dough, starting with the short end. Pinch the seams to seal. Place in a greased loaf pan, cover with a towel, and let rise for 30-60 minutes. Bake at 350º for 35-40 minutes or until golden. Brush with remaining melted butter. Cool 10 minutes and remove from pan. Serve warm.

 

Note: I use the method outlined in Artisan Bread in Five Minutes a Day written by Jeff Hertzberg and Zoe Francois. You can find the Master Recipe for this Artisan Bread Dough along with an instructional video here .