Recipe for Amish cinnamon bread

Components:

Regarding the dough:

1. One cup of heated milk (at 45°C or 110°F)
2. One packet of active dry yeast, two ¼ teaspoons
3. Half a cup of granulated sugar, separated
4. One-third cup of vegetable oil
5. One huge egg
6. One teaspoon of vanilla extract
7. Four cups of all-purpose flour
8. One teaspoon of salt

For the Swirl of Cinnamon:

• Half a cup of powdered sugar
• Two tablespoons of cinnamon powder
• Half a cup of softened unsalted butter

Directions:

Get the yeast ready:

• Warm milk, yeast, and 1 tablespoon sugar should all be combined in a small bowl. Until it foams, let it sit for five to ten minutes.

Combine the dough:

• The remaining sugar, oil, egg, and vanilla extract should all be combined in a large mixing basin. Mix thoroughly after adding the foamy yeast mixture.
• Add the flour and salt gradually while mixing to produce a soft dough. On a floured surface, knead the dough for approximately five minutes, or until it is smooth.

Initial Ascent:

• In a bowl that has been oiled, put the dough, cover it with a fresh cloth or plastic wrap, and let it in a warm location to rise for one to two hours, or until it has doubled in size.

Get the cinnamon mixture ready.

• For the swirl, combine the cinnamon and granulated sugar in a small bowl.

Form the bread:

• Punch down and split the dough into two equal portions when it has risen. Each component should be rolled into a 9 by 12 inch rectangle.
• Cover each rectangle with half of the softened butter and half of the cinnamon-sugar mixture.

Create the Loaves:

• To create a log, tightly roll each rectangle, beginning with the long side. Seal the seams with a pinch. Put each rolled log into a loaf pan that has been oiled.

The Second Rise

• Place the loaves in a warm location and cover them, allowing them to rise again until they are puffy, about 30 to 45 minutes.

Warm up the oven:

• Set the oven temperature to 175°C (350°F).

Bake:

• A toothpick inserted in the center of the loaves should come out clean after 25 to 30 minutes of baking, or until they are golden brown. You can use foil to tent them if the tops brown too rapidly.

Awesome:

• After letting the bread cool in the pans for ten or so minutes, move it to a wire rack to finish cooling.

Advice:

• This bread tastes great warm, and for added sweetness, you can cover the top with a simple icing made with milk and powdered sugar.
• It works well for preparing French toast or toasting!

Savor your Amish cinnamon bread that you cooked yourself! If you require any modifications or have any questions, please let me know!