Cinnamon Swirl Bread

In a saucepan over low heat, heat the milk and butter together until warm but not hot. Set aside to cool slightly.

In a small bowl add the pinch of the sugar into the warm water. Sprinkle the yeast over the top and allow to activate. Set aside.

Combine flour and salt in a large bowl. Set aside.

In the bowl of a standing mixer fitted with the dough hook, add the egg and sugar and mix briefly until incorporated. Add the milk/butter mixture, the water/yeast mixture and the flour mixture. Knead on medium speed until the dough comes together and pulls away from the sides of the bowl. (Depending on your environment, you may need additional flour or warm water if the dough is too sticky or not hydrated enough.)

Continue to knead on low speed for 5 minutes then turn the dough out onto a floured surface and continue to knead until the dough forms a smooth ball. Put the dough ball into an oiled bowl, brush the top of the dough with the oil and place in a warm spot to rise for 1-2 hours or until doubled.

In the meantime, grease a standard size loaf pan and set aside. Mix your cinnamon and sugars (for the filling) together in a bowl and set that aside.

Turn dough out onto a floured work surface. Flour your rolling pin, and roll into a rectangle about the size of your loaf pan. You can use it as a guide while you are rolling out the dough.

Lightly beat the egg with the water and brush it over the surface of the dough. Sprinkle cinnamon and sugar mixture all over the egg and dough.

Roll the dough tightly away from you like a jelly roll, and once you reach the end, pinch the seams together and tuck in the ends.

Place the loaf of dough in the greased loaf pan, seam side down and cover with a kitchen towel and allow it to rise for 1 to 2 hours.

Preheat your oven to 350 F. Combine egg and water (or milk) in a small bowl and lightly beat to combine. Brush dough with egg and milk mixture and bake for 35-40 minutes. Remove from oven.

Remove bread from pan and place on a wire rack to cool completely.