Ingredients
Equipment
Method
- In a large mixing bowl, combine 4 cups of flour, 1/4 cup of granulated sugar, 2 1/4 teaspoons of active dry yeast, and 1 teaspoon of salt. Mix well.
- Warm 1 1/2 cups of milk to 110°F. Add the warm milk, 1/4 cup of melted butter, and 1 egg to the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare the filling by mixing 1/2 cup of brown sugar, 2 tablespoons of ground cinnamon, and 2 tablespoons of softened butter in a small bowl until well combined.
- Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 18x9 inches. Spread the cinnamon filling evenly over the dough, leaving a 1-inch border around the edges.
- Roll the dough tightly from the long side, pinching the seam to seal. Place the rolled dough seam-side down in a greased 9x5 inch loaf pan. Cover and let it rise for another 30-45 minutes.
- Preheat your oven to 350°F. Bake the bread for 35-40 minutes, or until golden brown and the internal temperature reaches 190°F. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Chef's Tips:
• For a softer crust, brush the top of the bread with melted butter immediately after baking
• Avoid over-kneading the dough, as it can result in a tough texture
• Serve slices toasted with a spread of butter or cream cheese for an extra treat
Food Safety:
• Ensure the internal temperature of the bread reaches 190°F to kill any potential bacteria
• Store bread in an airtight container at room temperature for up to 3 days