Cinnamon Swirl Bread

simple white bread adorned with a classic cinnamon-sugar swirl

my favorite part of making bread is punching down the soft dough
try to roll the dough in as tightly as possible!
I'm leaving on a trip tomorrow morning, and I really don't want to spend too much money at the airport. Instead, I'll just snack on this sweet bread.

Psst - I sorta-kinda-ish cheated when I made the wonderful, stretchy dough; I used a bread machine for kneading. but adding the swirl by hand keeps the rustic, homey feel.
Cinnamon Swirl Bread
makes one 9" loaf
adapted from basic white bread recipe in bread-machine-booklet
for bread dough
3 cups bread flour
1 1/2 tsp salt
1 1/2 tbsp cold butter
1 1/2 tbsp sugar
1 cup milk
1/4 cup water
1 tsp yeast
for cinnamon filling
1 1/2 tbsp melted butter
1/4 cup sugar
1-2 tbsp ground cinnamon
Put the bread dough ingredients in the order specified into your bread machine. Set the machine to "Dough" mode and let it do its work. For this step, my machine took about two hours.
Take the bread out of the machine once it has been well kneaded and it has doubled in volume. It should be very light and on the verge of falling.
Roll it out into a rectangle 9" wide and as long as you'd like. The longer it is, the more swirls it will have. Brush the melted butter onto it.
Combine the sugar and cinnamon and brush onto the rectangle of dough. Roll the dough up from the short side, and place into a parchment-lined 9x5 loaf pan, folding the two edges under to make it fit.
Let it rise in a warm place for one hour, or until doubled in size. Meanwhile, preheat your oven to 350 degrees Fahrenheit.
Bake for 30-40 minutes, or until a toothpick/knife comes out cleanly.

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