Cinnamon Swirl Bread/Homemade Bagels

Cinnamon Swirl Bread with the Bread Baker's Apprentice open in the background.

I've been slowly working on baking my way through Peter Reinhardt's Bread Baker's Apprentice. I definitely haven't been going in order, nor have I made much progress, but the recipes I have made have been delicious.

Since Valentine's day is coming up, I decided I better make some of D's favorite foods. I'd say his two favorite ingredients are probably garlic and cinnamon, so I decided to make one goodie with each.

He recently bought me two brand spanking new loaf pans, so those were obviously going to factor into the equation. Since cinnamon + loaf pan = cinnamon bread, I knew exactly where to start. I don't want to reprint the recipe, because you should really check out the book but here are the basics:
1. Make a lightly enriched white bread dough (some eggs, sugar, fat, etc. but not a lot), with about a teaspoon of cinnamon in the dough. (Too much cinnamon will slow down the yeast. Don't worry, there's plenty more in this recipe.) Knead in chopped nuts in the last two minutes if you want. (Reinhardt's recipe calls for raisins, but really, who likes raisins???)
2. To form the loaf, roll the dough into a rectangle a few inches narrower than your loaf pans and fairly long (12-16 inches long). Sprinkle the topside with cinnamon sugar and then roll the dough tightly, pinching the end shut to create a seal.
3. Bake as instructed. When the loaves come out of the oven, brush the tops with about 1T melted butter per 2 loaves, and sprinkle with any leftover cinnamon sugar to make a nice delicious crust.

That's an awesome bread knife in the foreground. I'll post on knives soon.

Yum!! We finished about a third of a loaf as an evening snack.

Yes, all of those slices (and more) went into our belly immediately after this photo was taken.

Next task: garlic.