Yesterday, I made a post about freeform bread as a base dough for various breads. As promised, I am sharing a super simple recipe for a bread you can make using that dough. This recipe adds just a bit of sweetness and flavor to your base dough. If you want a sweeter, more dessert-like bread, double the cinnamon and sugar.
1/4 cup of sugar
1 Tbs cinnamon
First, put a little flour on your dough to make it easier to get out of the container. You will want a roughly soft ball sized bit of dough. On a clean counter flatten out the dough into a rectangle shape. The thinner and longer the rectangle the more ingredients you can add. This size is good for a small amount of sweetness to the bread. Sprinkle the dough with sugar, then cinnamon. Roll the long side of the dough rectangle into a tube shape. Place dough into a greased and floured loaf panor baking sheet if you don’t care about the shape. Use a sharp knife to cut 2 slits in the top of the dough to prevent the center from exploding out during baking. Bake on 350 for 15 minutes, turn pan, bake for another 15 minutes. Test doneness of the bread by piercing it with a tooth pick. When the toothpick comes out clean, it is done. Sprinkle it with powdered sugar and Enjoy!
I thought I would include a picture of what the freeform shape looks like as well, i.e. baking it without a bread pan. The picture below is cinnamon raisin bread. It is the same basic recipe adding in a handful of raisins and a drizzle of honey to the dough before baking.