So totally out of the blue! I told him that I would believe it when I saw it!
So, he came home, googled some recipes, and came up with this after combining a couple of different recipes . . .
Cinnamon Swirl Bread Recipe:
4 1/2 tsp yeast (about 2 packets)
1/2 cup warm water
1 1/2 cups warm milk, scalded (microwaved)
1/2 cup sugar
2 tsp salt
1 1/2 cups rolled oats (We actually didn’t use this, but I think it would be good!)
7-8 cups unbleached flour (or 1-2 cups wheat flour and the rest unbleached)
2/3 cup oil
3 Tbsp melted butter
1/2 cup sugar
2 T cinnamon
Mix the yeast with water in one cup measuring cup and stir until it bubbles. Set aside for 5 minutes. In large mixing bowl mix the milk, oil, sugar, salt, eggs, oats, and 2 cups of the flour (he mixed by hand, but I am sure that you can use a mixer!). Then add in the yeast/water mixture to it and stir. Add the remaining 5-6 cups of flour and stir.
Turn it out onto a floured surface and knead for 10 minutes until smooth. Form into a ball and set in a greased bowl. Turn dough to coat. Cover with plastic wrap and let rise n a warm place for 1 hour.
Punch down and take the dough out of the bowl and lay it on your kneading surface. Place the bowl over the dough and let it rest 10 minutes. Divide the dough in half and roll it out (he rolled the dough out to be the length and 2-3 times the width of the bread pans we were using). Brush the dough with melted butter and sprinkle half of the cinnamon/sugar mixture on top (the kids loved helping with this part!). Roll up the dough tightly and place it in your greased loaf pan (he used 2 large 5″x10″ pans). Repeat those steps with the second half of the dough. Let them rise, covered with plastic wrap or towel for 45 minutes.
Bake for 35-40 minutes (more or less depending on your oven) at 375 degrees. When the bread comes out of the oven, brush it with a little milk or melted butter and cool on a wire rack. Wait for it to cool a little before slicing.