Recipe: Honey Cinnamon Swirl Bread (yeast loaf)

HONEY CINNAMON SWIRL BREAD

2 1/2 cups unbleached bread flour
1 1/2 cups whole wheat flour
1 1/2 tsp instant yeast
1 1/2 tsp salt
3 tsp ground cinnamon, divided use
1/4 cup fat free sour cream
3 Tbsp plus 1/4 cup honey, divided use
2 Tbsp butter, softened
1 1/2 cups water, room temperature, divided use

In a large mixing bowl, combine the flours, yeast, salt and 1 teaspoon cinnamon. Make a well in the flour mixture and mix in sour cream, honey and butter. Add 1 cup of the water, as needed. When your dough forms a nice ball and no flour remains you've added enough water.

Sprinkle a workspace with extra flour and work your dough for 8-10 minutes. The ball should be slightly tacky and springy. Oil a bowl and roll dough in the bowl to cover with the oil. Cover the bowl with a damp towel or plastic wrap and allow it to rise for 1 to 1 1/2 hours or until doubled in size.

Mix the remaining 1/4 cup honey and remaining 2 teaspoons cinnamon together; set aside.

Lightly sprinkle flour on workspace and gently roll out dough. Very carefully pull and shape the dough to form a rectangle about 8x12-inches. (You don't want to release any of the air trapped in the dough by handling the dough roughly.) Drizzle the cinnamon-honey mixture all over the top of the dough. Carefully roll up the rectangle of dough to form a spiral and set inside an oiled bread pan. Cover pan and allow to rise for another hour or until bread rises just past the top of the pan.

During the last 20 minutes of rising, set your oven to 350 degrees F.

Bake bread for 30 minutes. Turn bread pan around for even baking and finish baking for another 10-15 minutes or when internal temperature reaches 205 degrees F. When bread is done baking, turn out immediately on a cooling rack.

Makes 1 loaf
Adapted from source: Average_Jane