Cinnamon Swirl Bread

This is a 'two for one' bread recipe using the basic FARM HOUSE LOAF dough I shared with you back in 2012.   It's such an easy bread to make and by dividing the dough in half you can make two kinds of bread at once, a farm house loaf and a sweet Cinnamon Swirl loaf.

I used two smaller loaf tins, approximately 8x4 inches, but you could make one large loaf if you like.  You may have to adjust the baking time slightly.  Butter the baking tins well so your bread will be easy to remove once baked.

To begin, follow THIS RECIPE FOR FARM HOUSE LOAF .   Divide the dough in half and follow the instructions to make one plain loaf, reserving the second piece of dough to make the Cinnamon Swirl loaf. 

To Make the Cinnamon Swirl you will need:

1 or 2 tablespoons butter - melted and slightly cooled
2 tablespoons of white (caster) sugar
2 teaspoons ground cinnamon

Roll the dough out as if you were making cinnamon rolls.  Spread the melted butter over the dough.  Mix the cinnamon and sugar together.  Sprinkle the cinnamon-sugar over the melted butter and roll the dough into a long log shape. Try to keep the roll tight so the dough doesn't make gaps or air pockets.

Place the dough into the baking tin, tucking under the end bits to make a nice loaf shape.   If you like, brush the top of the loaf with a little more butter.   Leave the dough to rise and double in size.  I like to start heating the oven while the dough is rising.  

Once the loaves have doubled in size, bake both at 350F/180C for about 25 minutes.  You know the bread is baked if you thump them and they sound slightly hollow.  The crust should be a light golden brown.  Turn the loaves out of the tins and cool them on a wire rack. This is the hard part.  It's almost impossible to resist a slice of warm bread fresh from the oven.

OK, I confess, I had a slice while it was slightly warm.  It also makes lovely toast and good eggy bread.   Who can resist a '2 for 1' deal.... I can't!