Cinnamon Swirl Bread

For all you carb loving, deprived of sunshine people, this is the bread for you. You know you want it. Go on now - make it.

I am off to my cake decorating class people! I have to do something to stop playing these darn computer games that I am totally addicted to.

Cinnamon Swirl Bread
Recipe provided by a fellow college counselor where I did my internship. Thanks C. This recipe has provided me with years of breakfast goodness.

1 tablespoon dry yeast ( about one envelope) dissolved in a 1/4 cup warm water
2 cups milk, heated enough to melt shortening
1/3 cup honey
2 teaspoons salt
1/4 cup shortening or margerine
5 cups unbleached flour
1 cup wheat bran
(or you can do 6 cups unbleached flour or 3 cups unbleached and 3 cups whole wheat- I have done it all these ways and had a good result)

combine the following for the filling:
1/2 cup brown sugar
1 tablespoon cinnamon

Let yeast get bubbly. Combine hot milk, honey, salt and shortening. Cool to lukewarm. Stir in 2 cups of flour and beat well. Add yeast and mix. Add enough of the remaining flour to make a moderately stiff dough. Turn out and knead for about five minutes until dough is a smooth ball. Place in greased bowl, cover and let double- about 1 1/2 hours.

Divide dough into two. Working with one piece at a time, roll out into a 15 x 7 rectangle. Spritz with water and sprinkle with half the sugar and cinnamon mixture. Roll dough and pinch ends and sides together. Repeat with remaining dough. Place rolls in two, greased 9 x 5 loaf pans. Cover and let rise until double.

Bake at 400F for about 35 minutes. Remove from pans immediately and allow to cool on a wire rack.

Place a kitchen towel over the bread while cooling for a soft crust. Do not cover if you want a more crisp crust.

Now you have two loaves, one to share (or you can absolutely hoard it because its that good).