Cinnamon Swirly-Whirly-Girlie Bread

I rarely blog about white bread. So, be impressed. I'm a cracker white patty girlie girl, so you would think I'd have white bread on the blog right? Little Man asked if I could possibly make white bread for his birthday breakfast with some cinnamon swirled in it for French toast. How can I say no for the birthday breakfast? It's like the one day a year that the kiddo gets to pick all the food...all day. Even if he's laying on the floor tomorrow with skittle colored pupils...birthdays are special. Am I right? Wouldn't you ask for cinnamon swirly whirly bread? Yes... I suppose it can be made with whole grain as well...but today we're doing white bread. Just this once. With how I preach whole grain, I bet there are some of you who wonder if I even know they sell white flour. My giant brain figured out the aisle number and everything. Now you're really impressed with my skills and magic right. Wooosh! Look what we made...

Swirly-Whirly-Girlie bread heavily laced with this delusciousness-ism powder of spice. What is it about cinnamon anyway? What does it have that makes it so appealing? I don't know. I just know I never want liver swirly-whirly bread. Not a fan of Vegemite either, now that I think of it. This stuff however...I could sniff it all day. It's the "crack" of spice. I'm a sniffer. Wouldn't you like to be a sniffer too?

I used the 5 day bread dough made with white flour. Scary simple as it may seem, I took half the dough and made two loaves...so they where honkin' huge. Lightly lightly flour the counter top and have 2T of high quality sniffing cinnamon on hand for the sprinkle fest.

Shape the dough into a rectangle, as you would for loaf molding. Sprinkle with cinnamon.

Fold into thirds, like so...

With your fingertips press the dough down until it is roughly as wide as the loaf pan.
Tightly roll the dough so it is a short wide snail.
Pinching seams together like auntie Bertha grabs your cheeks at a family reunion.
Pinch ends of the loaf closed. Place in a greased 9 by 5 inch loaf pan. Cover with plastic wrap and allow to raise 1 1/2 -2 hours until doubled in bulk. Bread will be just over the top of the pan. Make sure oven is pre-heated! 400degrees. Bake at 400 degrees for (12-15 minutes for over 3000 feet altitude) 20 minutes, then lower the temperature to 350 degrees and bake an additional 15- 20 minutes (I use a meat thermometer. At 170 degrees the bread is baked through). Remove promptly from pans and transfer to a cooling rack. Cool completely before putting in storage bags. Do not store in the fridge...but do make French toast if you want. It's quite the perfect bread for it.
There you go.