CINNAMON BREAD= 4 LOAVES

DISSOLVE 1 1/2 TABLESPOONS OF YEAST IN
1 CUP VERY WARM WATER

COMBINE:
3 CUPS WARM WATER
4 TEASPOONS SALT
3 TABLESPOONS OF HONEY
4 TABLESPOONS OF CANOLA OIL

COMBINE WITH YEAST MIXTURE.

STIR IN 5 CUPS OF WHOLE WHEAT FLOUR
AND SLOWLY STIR IN
5 TO 7 CUPS OF WHITE FLOUR TO FORM A SOFT DOUGH


(DOUGH NEEDS TO REMAIN SOFT AND SLIGHTLY STICKY FOR THIS SWEET BREAD, BUT IT NEEDS TO HAVE ENOUGH FLOUR TO WORK IT AND REMEMBER, WHILE A BREAD RISES WITH WHEAT, THE WHEAT ABSORBS A LOT OF THE LIQUID. SO I SUGGEST LEAVING YOUR DOUGH QUITE SOFT DURING RISING TIME AND KNEADING IN JUST ENOUGH FLOUR AT SHAPING TIME TO WORK THE DOUGH.)



I LIKE TO LET MY WHEAT DOUGH RISE FOR SEVERAL HOURS, PUNCHING DOWN AS NEEDED. BUT YOU DO NOT HAVE TO. ONCE DOUBLED, YOU MAY PUNCH DOWN AND SHAPE.


SEPARATE INTO 4 MOUNDS AND ROLL ONE AT A TIME TO FORM A RECTANGLE.
SPREAD LIGHTLY WITH MELTED BUTTER, SPRINKLE ON BROWN SUGAR AND CINNAMON (AND WHATEVER ELSE YOU LIKE!).


ROLL UP AND TUCK LOOSE ENDS UNDER AND PINCH SEAMS. PLACE SEAM SIDE DOWN IN BREAD PAN.


MAY ALSO USE FOR CINNAMON ROLLS!


LET RISE 30 TO 45 MINUTES UNTIL DOUBLED.

(I USUALLY BAKE 2 AT A TIME, WORKING ON OTHER KITCHEN PROJECTS IN BETWEEN.)


BAKE AT 350 FOR 35 TO 45 MINUTES.

(LOAVES WILL GET NICE AND GOLDEN AND YOU MAY NEED TO CHECK CENTERS TO BE CERTAIN THEY ARE DONE.)


THESE ARE SO GOOD AND YUMMY AND THEY DON'T HAVE MUCH FAT IN THEM...UNLESS OF COURSE YOU ADD A BUNCH WHEN YOU ASSEMBLE.

THIS BREAD IS ALSO GOOD FOR MAKING FRENCH TOAST OR JUST TOASTING WITH BUTTER!