Round Loaf Cinnamon Bread Recipe

This is a partially self created recipe(base recipe from More-With-Less Cookbook on my sidebar), so measurements are approximate. You can shape this bread any way that you like. I rolled them into small balls, and pushed them flat. Half way through, I took the last of the dough and make one big giant roll, baking it in a large cast iron pan. They turned out very well; the small ones were just perfect for little hands.

Dissolve:

2 packages of dry yeast in
1/2 cup warm water
1 1/2 tsp sugar

Combine in large mixing bowl:

1.5 cups of sugar
1/8 cup cinnamon(2 Tbsp)  I didn't measure, so this is a guess. Make each tablespoon a little under and that should get you there. Try 1.5 tablespoons, and give it a taste test. Adjust to taste.
1/4 cup oil
3 c. warm water
yeast mixture

Add about six cups flour gradually to the bowl, stirring thoroughly. Add more if too sticky, a little at a time. Knead until elastic, about 5-7 minutes. Place in greased bowl, turn over once, cover and place in a warm place to rise for 1/2 hour. Punch down, knead a little, and let rise again in bowl until doubled in size.

Pull apart and shape into balls, flatten a little, and bake at 325 for about 20 minutes. Half way through baking, butter the top and drizzle honey and a sprinkle of cinnamon, if desired. Slather it together with your fingers, distributing it over the top and sides. Check bottoms of bread at 15 minutes to make sure they are not burning. Use middle oven shelf. They are done when the bottoms are golden brown, and/or they sound hollow when you knock the bottom.  Smaller loaves will cook more quickly.

Freeze what you don't eat because homemade bread does not have preservatives like store bread. When you are ready to eat, just pop them in a warm oven with a little butter on top. So good!

Recipe made about eleven small rolls, and one big round one.