The picture may not show it to well but I am confident this recipe works, sadly I made a bit of a booboo when I was actually preparing it. The yeast, well, they died to soon... Yeast really don't like to get about one hundred and thirty degrees or they tend to start dieing, and dead yeast give no lift. The first rising part was fine, I rolled it out, spread on the cinnamon and sugar mixture, rolled it up and panned it, all just fine. Then it's onto the proofing. For proofing I use my oven with a pan of Boiling water in the bottom to create a nice, warm, moist sauna like environment. This is great for proofing bread in... But you see, just recently I had the oven at 450 degrees when I was baking Cheesy Garlic Biscuits... and while it had cooled some, I also keep a thick Pizza Stone in the oven as a heat sink. And well, it holds heat for ever... To my hand it didn't feel too bad in there, course when I pour the water from the tea kettle into the pan for holding it and it literally sizzles... well I knew it was to hot. I let it cool off for a bit slightly ajar and then put the bread in... But it must have still been to hot. I checked after fifteen minutes and the bread looked fully proofed... And, oddly enough had a mild crust. Pulling them out I even saw some of the filling, bubbling... Yeah, to hot... Poor yeasties! They didn't get to do there second job very well.

Regardless of that, I went and baked it another 30 at 400 and it actually turned out good. It could have been better with a proper second rise, but it still turned out very edible, just a little more dense. I also needed to roll the dough out more, I wanted more spiral to the bread, but this is quite tasty.

I'll include the recipe here, but I'll probably be wanting to tweak it in the future. If you leave out the cinnamon related items to this, this makes good soft and semi-sweet egg roll dough as well.

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3 Oz Honey
2 Oz Milk
5.5 oz Water
2 Tsp Salt
2 Oz Melted Butter
2 Eggs
1 lb 9 oz Bread Flour
1 Tbsp Cinnamon
.5 Oz Active Dry Yeast (Two packs)

1/2 stick of butter melted and mixed with one cup Brown Sugar and 2 Tbsp Cinnamon with a dash of Nutmeg for filling.

http://www.furaffinity.net/view/3738860/
Place yeast in a cup containing two oz of warm (About 100 degrees) water with 1 oz of honey. Mix and let set for five to ten until they have a big foamy head on them. Add into mixer bowl. Add all ingredients (Except filling) but reserve about a cup of bread flour out incase it isn't needed. Mix on your mixers appropriate bread mixing speed for Eight to ten minutes until the dough is slightly sticky, yet smooth and elastic. (If you don't have a mixer, you can try hand kneading.. http://www.furaffinity.net/view/3738463/ Mix everything together and mix the flour with your paws or a spoon until you can't use the spoon then work with your paws, lots of flour on them and slowly work in more and more of the flour as you knead using that motion. )

Once the dough is mixed, cover and let it rise in a warm, draft free place for about an hour until doubled in size and two fingers gently pressed into the dough remain imprinted. (See this http://www.furaffinity.net/view/3739112/ posting here for examples of what to look for.)


"Punch" down the dough by not actually punching, but rather fold in the sides of the dough to the center and then flip the dough over. Split the dough in half (It's enough for two loaves.) Use a rolling pin to make the dough slightly longer than your available loaf pan, then stretch it out wide. Spread filling from one edge to about two inches from the other edge, leaving two inches at each side free from filling. Roll up from the filling side first, rolling tightly. Tuck in edges and then seal the seem. Place seem side down in a loaf pan. You can score the bread (Make a cut) across the bread a couple of times or one long cut down the center. You can choose not to score the bread but the bread might burst in baking due to to much steam wanting to escape. (It would still taste good though.)

Bake in a four hundred degree oven for about thirty to thirty five minutes. Remove from pan after letting rest for fifteen and let cool on a cooling rack. Enjoy still a little warm or slices when it's cool.

Yummy bread indeed!