I just started watching Downton Abbey, but it just makes me want to watch all seven episodes at once.
Anyways, onto the bread!
I grew up with Cinnamon Swirl Bread. It had a sweet crumbly top that I always saved for last. This doesn't have the same top, but the inside is even better! I'm a sucker for a combination of bread and cinnamon.
This recipe doesn't have as much butter as others, which only gives me another excuse to make it!
I like to use ceramic bread tins instead of the normal traditional or nonstick pans. The ceramic pans may be more expensive, but they make up for it in sturdiness and less wear-and-tear from knife marks.
To make the dough the right consistency, make sure to add most of the flour and liquid together first and then add the rest of the flour little by little until the perfect. (A hand print remains in the dough.)
Once the dough has risen, roll the dough out in a rectangle that will fit in a bread tin.
1 cup milk
1 1/4 tsp active dry yeast
2 1/2 -3 cup flour
~1/2 cup sugar
1 tsp salt
1/4 cup butter at room temperature
2 tsp cinnamon
Heat milk in saucepan until steams and has tiny bubbles.
Add 2 tbsp of butter and cool for 10 minutes.
Place yeast, flour, 1/4 cup sugar, and salt in bowl and combine.
Add butter/milk mixture to dry ingredients and knead until smooth.
Place in oiled bowl, cover and let rise for 1 hour.
Punch air out and let rise for another 30 minutes.
Grease 1 bread tin
Roll dough into rectangle and spread 4 tbsp of butter over dough.
Sprinkle with the combination of 1/4 cup sugar and cinnamon.
Tightly roll and pinch the seam shut.
Place seam side down into bread tin and cover.
Let rise for 30 minutes.
Preheat to 350 degrees Fahrenheit and bake for 29-35 minutes until lightly golden.