Cinnamon Swirl Bread (makes 2 regular loaves or 3 medium)
2 cups warm water (110 degrees)
3 teaspoons dry active yeast
6 Tablespoons honey
2 cups whole wheat flour ( I use half fine grind and half coarse grind)
1 teaspoon salt
5 -1/2 Tablespoons olive oil
5 cups bread flour
pure maple syrup
Dissolve yeast in warm water in mixing bowl. I use my KitchenAid mixer so I can use my dough hook for kneading. Add honey. Turn on mixer. Add whole wheat flour, salt, olive oil. Let mix some then add in bread flour a little at a time. It should come together. If not add flour if too sticky or a water (1/2 T at a time). The dough in the picture is a little dry so I added water.Use on STIR or setting 2 on your mixer for 3-4 minutes. (Add your raisins here if you want them.)
Roll dough into ball and place in oiled bowl. Place damp cloth or paper towel on top. (Mine fell into bowl in this picture. You'll do better I am sure.) Let rise in warm place for about 45 minutes.
Pretty, now punch it!!Divide dough into 2 or 3 pieces depending on if you are doing regular size loaves (2) or medium size loves (3.) Roll out into a rectangle a little wider than the length of your pan and about 1/2" thick.
Mix it up. No one wants to bite into a bunch of cornstarch.
Roll up from the short side, bringing edges in like a burrito to keep in the liquid. Pinch to seal and bake. The cornstarch will keep the liquid from escaping.
Let rise for another 45 minutes. Bake at 375 degrees for 25 to 30 minutes for regular Or 20 to 25 for medium.
Use a serrated knife to cut this oh so moist bread. I dare you to wait until its cool to dig in!
This bread stays moist for days and I have even experimented with 5 cups of a 1/2 fine 1/2 coarse wheat mix and 1 to 1-1/2 cups of white. Still moist days later!
You can freeze this bread whole or sliced. Thawed, tastes just as good as fresh.
Make it into French Toast!!