Cinnamon bread is a special treat as toast. This is a cinnamon dough rolled with cinnamon, honey, and nuts. It looks as good as it tastes. Try raisins or other dried fruit for added sweetness.

Makes 2 loaves.

INGREDIENTS

• 1 1/2 cups scalded milk
• 1/2 cup honey
• 1/2 cup warm water
• 2 tablespoons active dry yeast
• 1 tablespoon salt
• 1 1/4 teaspoons cinnamon
• 1/4 cup vegetable oil or melted butter
• 4 cups whole wheat flour
• 1 1/2 to 2 cups unbleached white flour
• 1/4 cup honey or maple syrup
• 1/2 cup chopped pecans or walnuts
• 1/2 cup raisins (optional)

INSTRUCTIONS

1. Scald the milk. Combine the hot milk and the honey in a large bowl. Let sit until lukewarm.
2. Dissolve yeast in warm water. Stir into the cooled milk mixture. Add salt, 1 teaspoon of the cinnamon, and oil or melted butter. Stir until well mixed. Add flour 1 cup at a time. Stir well after each addition until dough holds together and is not very sticky.
3. Turn out dough onto a floured surface. Knead for 5 to 10 minutes, adding more flour until dough is no longer sticky and springs back when pressed.
4. Put dough in an oiled bowl. Cover with a towel and let rise in a warm place until doubled, approximately 1 1/2 hours.
5. Turn out dough onto a lightly floured surface and divide in half; set half aside. Roll the dough into a rectangle measuring 8 by 12 inches. Drizzle honey or maple syrup over the dough, using about 2 tablespoons. Sprinkle with cinnamon, 1/4 cup nuts, and 1/4 cup raisins on the dough. Roll up the dough, starting with the 8-inch side.
6. Pinch the ends together and put in a buttered loaf pan. Repeat with the other half of the dough. Cover the pans with a towel. Let bread rise in a warm spot for about 1 hour.
7. Bake in a preheated 350° oven for 50 to 60 minutes. The bread is done when the loaves have browned and sound hollow on the bottom. Turn out of the pans to cool. Let cool completely before slicing.