Cinnamon SwirlBread
"Nearly every morning for breakfast, I slather toast with butter, shower cinnamon and sugar over the top, and present the slices to the little ones surrounding my kitchen table. Nothing, however, beats the real thing: a tender, fragrant loaf, swirled with cinnamon and sugar. The key here is to allow the dough to rest for 20 minutes after deflating and portioning it, which relaxes the gluten, enabling it to stretch easily, therefore precluding the need for a rolling pin. Reprinted from my book Bread Toast Crumbs (Clarkson Potter 2017)...."
INGREDIENTS
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6 cups (768 grams) unbleached all-purpose flour
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1 tablespoon kosher salt
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1/4 cup (55 grams) sugar
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2 1/2 teaspoons instant yeast
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1 1/2 cups buttermilk or milk
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1 cup boiling water
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6 tablespoons (3/4 stick) unsalted butter, melted
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Softened unsalted butter, for greasing
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1/4 cup (32 grams) flour, for clean surface
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1/2 cup (110 grams) sugar
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1 tablespoon cinnamon
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1 egg beaten with 1 teaspoon water
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