Cinnamon Swirl Bread.

This is just an adapted version of the basic white bread recipe, but is so good for when you want to enjoy something sweet but not too sweet. I made it to fill up my oven, because when I bake in a big oven I like to use as much of the space as possible.  Like roast veggies on the bottom shelf, cookies on the middle and pop the bread on the top.  It takes a little bit of organisation but then you can have a loaf for the day, freeze a loaf of bread for another day, have cookies to pop in your cookie jar (once cooled obviously) and roasted veggies for a quick roasted vegetable soup or a roasted carrot salad maybe?

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Ingredients:
4 cups strong white bread flour
2 tsp salt

1 1/2 cup tepid water
2 tsp demera sugar
1 1/2 tsp fast active yeast

2 tsp vegan margarine
1-2 tbsp demera sugar
1 tsp cinnamon

Method:
Dissolve the yeast and sugar in the tepid water, and set aside for a few minutes, it should froth up slightly. Mix the salt into the flour, then add the yeast-sugar-water mix a bit at a time, mixing it in with your hands. Knead on a floured surface for 8-10 minutes, until springy and elastic. Place the dough in a lightly oiled bowl and toss around in the oil so the dough it coated, cover with cling film and leave to rise in a warm place for 1 1/2- 2 hours. Once the dough has doubled in size, gently shape into an oblong shape about 2.5cm thick and spread on the vegan margarine and sprinkle on the demera sugar followed by the cinnamon, leaving a bit of space at one end to seal. Roll up and pop into a lined 9 lb loaf tin and leave to rise for about 30 minutes more and pop in a preheated oven at 200c/400f for about 30 minutes. Great with spiced fruit spread or agave on toast.

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