Cinnamon Bread

Bread:

• 1 1/4 teaspoon active dry yeast
• 1/2 cup warm water
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 2 tablespoons sugar
• 3 tablespoons unsalted butter, at room temperature
• 2 tablespoons nonfat dry milk powder
• 1/4 cup instant mashed potato flakes

Filling:

• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon
• 2 teaspoons all-purpose flour
• 1 large egg beaten with 1 tablespoon water, to brush onto dough

Directions:

Dissolve yeast with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the mixture sit at room temperature for 15 minutes until the mixture has bubbled and expanded.

Combine the dissolved yeast with the remainder of the ingredients. Mix and knead everything together—by hand, mixer, or bread machine set on the dough cycle—until you've made a smooth dough. Adjust the dough's consistency with additional flour or water as needed.

Place the dough in a lightly greased bowl. Cover the bowl and allow the dough to rise at room temperature until it's nearly doubled in size, about 1 hour. Let it become puffy.

Combine the dry ingredients for the filling while the dough is rising.

Transfer the dough to a floured work surface and roll or press it into a rectangular sheet 12 inches wide by 10 inches long. Brush the dough with the egg/water mixture and sprinkle it with the dry sugar mixture.

Roll the 12-inch side tightly until you have a cylinder. Press or pinch the ends of the log to seal the filling inside. Transfer the log, seam-side down, to a cinnamon loaf pan that has been lightly greased. Cover with a dry dishtowel and allow the dough to rise for 1 hour, until the dough crests over the pan.

Bake the bread at 375 degrees F for 40-45 minutes or until a golden brown crust has formed. You may need to cover the top of the loaf with aluminum foil to prevent over-browning. Remove from the pan soon after the bread is out of the oven. It can be brushed with melted butter and sprinkled with additional cinnamon sugar if desired.