Cinnamon Swirl Bread

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Ingredients:
3 ½ cups      -   All-purpose Flour
1 cup           -    Milk
6 Tbsp.        -    Butter
2 ½ tsp.        -    Active Dry Yeast
2                  -    Eggs
1/3 cup        -    Sugar
1 tsp.           -    Salt
1/3 cup        -    Sugar
2 Tbsp.        -   Ground Cinnamon

For Glazing:
Egg And Milk


Method:

1. Heat the milk and  butter on medium flame. Heat until butter has melted. Remove from flame.
2.  Allow it to cool until  warm to the touch. Stir in the yeast and set aside for about 10 minutes.
3. Combine the flour and salt.
4. Beat sugar and eggs in a bowl until combined and pour in milk/butter/yeast mixture and stir.
5.  Slowly add the flour to the above wet mixture and beat on medium speed until combined.
6. Knead the dough for ten minutes. 
7. Add 1/4 cup flour if the dough is  sticky, and knead again for a few more minutes.
8. Heat a metal  bowl so it's warm. Add a little canola oil and toss the dough in the oil to coat. Cover the bowl in plastic wrap and set it in a warm place for at least 2 hours.
9. Preheat oven to 350 degrees.
10. Turn dough out onto the work surface.
11.  Roll out the dough into a neat rectangle no wider than the loaf pan you're going to use. About 20 inches long.
12.  Smear the dough with 2 tablespoons of melted butter. 
13. Mix sugar and cinnamon together in bowl, then sprinkle evenly over the butter-smeared dough. 
14. Start rolling the dough towards you from the far end and keep it tight.  Pinch seam to seal.
15. Smear loaf pan with softened butter. Place the dough in the pan with the seam down. Cover the loaf pan with a  plastic wrap and allow the dough to rise for about 2 hours.
16. For the glazing mix a little egg and milk together  and smear it over the top of the risen dough. Bake for 40 mins.
17. Remove from the pan and allow bread to cool. Slice and serve.

Note:
(Serving option: Toast the sliced bread, smear butter and serve!)

You can add raisins after adding the cinnamon- sugar mixture in the dough before rolling it.