CINNAMON SWIRL BREAD

Ingredients

FOR THE DOUGH

4½/ cups (20% ounces) bread flour, plus more as needed

1½ cups lukewarm water

2 teaspoons active dry yeast

4 tablespoons sugar

8 tablespoons unsalted butter

1½ teaspoons kosher salt

1 egg

1 tablespoon pure vanilla extract

½ teaspoon almond extract

FOR THE FILLING

1/2 cup sugar

2 tablespoons ground cinnamon

2 graham crackers, crushed into crumbs (optional)

Nonstick baking spray

Directions

ON PREP DAY

1. Combine all of the dough ingredients and knead by hand (mix first in a large bowl, then turn out and knead) or in a stand mixer fitted with the dough hook, until the dough is elastic.

2. Cover the bowl with plastic wrap and let the dough rise until it has doubled in size, about 1 hour in a warm room.

3. Meanwhile, combine the filling ingredients in a small bowl. Spray two 8 x 4-inch loaf pans with baking spray.

4. Divide the dough in half. Working with one half at a time, on a floured surface, pat the dough into a rough square, then use a rolling pin to roll the dough to a rectangle about 8 x 16 inches.

5. Sprinkle half the cinnamon sugar filling onto the dough rectangle, leaving about an inch uncovered on one of the short sides. Use the rolling pin to lightly press the mixture into the dough. Starting at the short side opposite the uncovered end, roll the dough, jellyroll style. When you reach the opposite side, pinch the dough to seal the seam, then pinch the ends of the roll closed as well. Place the finished dough in one of the prepared baking pans, seam side down. Cover the pan with plastic wrap or place the whole pan in a large plastic bag and tie the open end closed.

6. Prepare the second half of the dough in the same way.

7. Cover the pans with plastic wrap and place in the refrigerator overnight or up to 24 hours.

ON BAKING DAY

1. Remove the pans from the refrigerator and heat the oven to 350°F.

2. Remove the plastic from the pans and bake the loaves until they are nicely browned and the internal temperature reads 190°F, on an instant-read thermometer; make sure you test in the dough and not in the filling. Turn out the bread from the pans and let cool on a rack before slicing.

Notes

This is a basic, no-frills cinnamon bread that's great for breakfast or brunch. A day or two later, it's also perfect for French toast. Personally, my favorite way to eat it is toasted with just a small smear of butter.

The graham crackers are optional, but they add a nice texture to the filling and make it a little more substantial without being overly sweet.

MAKES TWO 8 X 4-INCH LOAVES