I am so truly excited to have you over to my tiny corner of the world. I am a 40 something year old living in the country with my high school sweetheart, turned husband and our miracle baby thru adoption, Norah Kay.
This bread is so versatile. For the holiday season, I add cinnamon and sugar, after the first rise. I roll out my two loaves and sprinkle the flattened loaf with equal parts cinnamon and sugar. Then, I role the loaf folding the ends, and tuck it into the bread pan. So Yummy!
Versatile sweet bread
In your mixer or a large bowl, dissolve the sugar in warm water, and then stir in yeast.
Allow to proof until yeast resembles a creamy foam 5-10 minutes
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough with a mixer or by hand for 10-15 minutes Place in a well oiled bowl. Cover and place in a dark warm space. Allow first rise to begin ( about an hour).
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 25 minutes.