Cinnamon Swirl Toast Is Even Better Than Regular Toast, Which Is Saying a Lot

If you can think of anything more delicious than a slice of toast smeared with butter, you whip me up. I love toast. This is what I eat most often in the morning, what I want when I feel bad or sad, what I cook when dinner is not enough for all the way to bed. Hot toast with more butter than most doctors would recommend, and sprinkled on top with salt - all this is as simple as possible in comfort food. One of my favorite lines about cooking is from Nigel Slater's memoir, Toast of All Things:”It's impossible not to love someone who makes toast for you." It's true.Perhaps a convenient toast for you is cinnamon bread —cinnamon toast and a cinnamon bun that are combined and baked in a bread baking dish, with the same curl mesmerizing around the center of the bread. I think they are made from a farmer's bag of Pepperidge peppers, into which raisins are sifted. You may have liked the raisins and always wanted more of them. You may have given up on raisins. Maybe you wanted dried or fresh cranberries instead of raisins. Damn it! Maybe you want to drop the tradition and avoid cinnamon altogether, replacing it with cardamom or five-spice powder, or make a curl that slightly resembles ginger, with brown sugar, ginger and cloves.The good news is that you can. But first you have to bake the bread. It may seem like you have to climb a steep hill for a piece of toast, but any bread that you make will taste much better than what you took out of the bag, and you will be lucky to get all the medicinal properties from its kneading, and if you have never baked bread before, it is worth a try and easier than you're thinking. Curl cinnamon bread
In a medium saucepan over medium-low heat, heat the milk to the temperature of a warm bath. Remove them from the heat, then add the sugar and yeast. Let stand for about 5 minutes, until the yeast “dissolves” in the milk. When they are crisp, beat the eggs and melted butter until smooth.In a large bowl, combine flour and salt. Make a well in the center of the bowl and pour in the milk mixture. Stir with a wooden spoon until you stop, then switch to your own (clean!)ingredients. knead your hands and knead, shifting the dough onto itself, for 5 minutes, until a slightly sticky but smooth ball forms. Add a little flour if the dough feels very sticky even after 5 minutes of kneading.Pour a little butter over the dough and turn it over in a bowl to coat it well. Cover the bowl tightly with plastic wrap and place in a warm place, such as on the refrigerator lid or in the oven with the warning light on, until the dough has doubled in size, about an hour.While the dough is rising, combine the sugar and cinnamon in a small bowl and set aside. Grease a 9x5 cm baking dish with plenty of oil.When the dough rises, sprinkle a little flour on a clean countertop and remove the rolling pin. (If you don't have a rolling pin, you can use a clean wine bottle with straight sides, or use this dough to gently shape it with your hands, like pizza dough.) Remove the plastic wrap from the top of the mold (you'll use it later), knead the dough, and roll it out into a rectangle about 10x14. Sprinkle the cinnamon and sugar mixture all over the surface of the dough, leaving only about ½ inch of space along the long edges of the dough.Starting at the short end, roll out the dough tightly to form a 10-inch layer of dough. Press the dough tightly at both ends together; this will hold the ends of the loaf together and prevent the cinnamon sugar from seeping out.Carefully transfer the bar to a greased baking dish and cover it with plastic wrap. Put the dough back in a warm place for about half an hour, until the dough has doubled in size.Preheat the oven to 350 ° F. Beat an egg with a small amount of water with a fork and brush the egg mixture over the exposed surface of the dough. (If you don't have a baking brush, you can handle them perfectly with your own hands.) After washing the egg, the crust will become shiny.Bake the bread for 40-50 minutes, until the top is shiny and dark chestnut in color and the loaf is hollow when tapped.Let the roll cool in the pan for 15 minutes, then carefully remove it and transfer to a wire rack to cool. Now for the hard part: let the roll cool completely before slicing it.If you're not going to eat it all in a day or so, do as I did: cut it into slices, pack it in a zippered freezer bag, and freeze it for up to three months. So you can pull out the slice as you like and just toast it for about 10 minutes in the oven at 350 ° F.