Sour Dough Cinnamon Loaf Bread – 2 Extra Large Loaves – Bulk Batch Baking

Place all of the dough ingredients into a large 5qt or bigger stand mixer and knead for 10 minutes.

If the dough appears sticky, add more flour until dough is soft but not sticky.

Place dough in a lightly greased bowl and cover with plastic wrap and allow to double. The time it takes to double will depend on how active your starter is. Place in a warm spot and the bread will rise more quickly.

Once dough has risen, divide dough into 2 pieces. Using one piece at a time, roll until a rectangle approximately the width of your baking pan, about 11×15". This is not an exact measurement, just make sure it is a rectangle so it's even when you roll it up.

Spread half of the melted butter over the top of your rectangle. Then spread half of the brown sugar followed by sprinkling on half of the cinnamon.

On the short side closest to you, tightly roll up the bread and tuck the ends, pinching to close.

Repeat with the other lump of dough.

Place dough in a very well greased loaf pan. Cover and allow to rise until double or the dough is just cresting over the top of your loaf pan.

Bake in a preheated 375°F oven for approximately 25 minutes. The top should be a dark, golden brown.

Remove from oven and immediately turn bread out onto a cooling rack. Do NOT let the bread cool in the pan or your bread will be EXTREMELY difficult to remove.

Allow to cool and then slice. Enjoy!