CINNAMON BREAD†

(ZIMTBROT)

 3          cups whole wheat flour

1          package active dry yeast (1/4 oz)

1  1/2   teaspoons sugar

    1/2   teaspoon salt

1  1/3   cups water (lukewarm)

    1/2   tablespoon butter or margarine (room temperature)

1          tablespoon sugar

1          tablespoon cinnamon

Place flour, yeast, sugar and salt in a large bowl and stir until mixed thoroughly.  Add water and stir with a wooden spoon mixing all the ingredients well.  (You may wish to start stirring with a spoon and then use your hands for mixing because you may find it easier.)  Turn out onto a countertop and knead for 8-10 minutes into a smooth elastic dough.  Form into a ball and place it in a floured bowl.  Cover the bowl with a damp cloth and let it rise in a warm place until doubled in size (approximately 1 ½ - 2 hours).  Punch down dough and roll into a rectangle (11” X 10”).  Spread the butter or margarine over the dough.  Mix sugar and cinnamon together and sprinkle it over the butter or margarine.  Fold the sides over so it is 9 inches in width and roll up the dough tightly pinching the seam together.  Place the roll, seam side down, in a greased and floured loaf pan (9 ¼” X 5 ¼” X 2 ¾”).  Loosely cover the pan with a damp cloth and again let it rise in a warm place until it doubles in size.  Brush the top lightly with cold water and bake in a preheated oven at 390° for 35-45 minutes.  (If top gets too brown place aluminum foil over it in a tent shape for the last 15 minutes.)  Important:  place an ovenproof bowl or pan with boiling water in the bottom of the oven to provide moisture as the loaf bakes.

Makes one loaf