Homemade Cinnamon Bread {revisited}

from thepioneerwoman.com

                                                     I have the whole day to cook again.  It's called retreating to Driggs, Idaho and spending the day in a kitchen with nothing to do while the husband skis but make more cinnamon bread, among various thing you'll see posted.  I had this recipe posted already, but made the bread again and it turned out so beautiful I had to repost it.

I N G R E D I E N T S

• 1 cup milk
• 6 tbsp. butter
• 2 1/2 tsp active dry yeast
• 2 large eggs
• 1/3 cup sugar
• 3 1/2 cups flour
• 1 tsp. salt
• 2 tbsp. cinnamon
• egg and milk, mixed together, for brushing
• softened butter, for smearing and greasing

                                           D I R E C T I O N S

 --Start with 6 tbsp. butter.

 --Melt butter with milk. Heat until very warm, but don't boil. Allow to cool until still warm to the touch, but not hot. 

 --Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.

 --In a separate bowl, combine the flour and salt.  In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined.

 --Pour in milk/butter/yeast mixture and stir to combine.

 --Add half the flour and all the salt and beat on medium speed until combined.

 --Add the other half and beat until combined.

 --Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.

 --(Ten minutes later).

 --Heat a metal or glass mixing bowl so it's warm. Drizzle in a little canola oil, then toss the dough in the oil to coat.

--Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.

--What did I do for 2 hours?  Not much, no literally, nothing.  It was amazing.  This is the view I got to see from where I was. 

 --A kitchen with a view.  See ya never school.  Oh wait, I'm not through yet.

 --Two hours later.  It may not look exactly doubled in size, but I was impatient and this was enough for me.

 --Turn dough out onto the work surface.

 --Roll into a neat rectangle no wider than the loaf pan you're going to use, and about 18 to 24 inches long.

 -- Smear with 2 tablespoons melted butter.

--Mix sugar and cinnamon together,

 --Then sprinkle evenly over the butter-smeared dough.

 --  Starting at the far end, roll dough toward you, keeping it tight and contained.

 -- Pinch seam to seal.

 --Smear loaf pan with softened butter. Place dough, seam down, in the pan.

 -- Cover with plastic wrap and allow to rise for 2 hours.

 --Put it in that warm place you found worked well for those two hours earlier.

 --Two hours later...

 --Preheat oven to 350 degrees.  Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.

 --Remove from the pan and allow bread to cool. Slice and serve.

--You could make it interesting by turning this into French Toast for breakfast the next day!  I dare you.  To not eat the whole loaf in one sitting.  Enjoy!