Cinnamon swirl bread

Melt the milk and the butter over medium heat until just melted. Take the mixture off the heat and let cool to warm to the touch.

Add the yeast to the milk mixture. Give a gentle stir and let sit for 10 minutes.

While the yeast is sitting, whisk together the two eggs and the sugar and salt. Add the yeast and milk mixture once it's done sitting. Whisk together until just combined.

Add half of the flour and mix. Once all the flour in the bowl is wet, add the rest of the flour and work it in by hand. Turn the dough on to a lightly floured hard surface.

Knead the dough for 10 to 15 minutes until the dough is slightly sticky but not sticky enough to stick to your fingers. Add more flour if necessary.

Oil a bowl with the vegetable oil and add the dough, turning it once to coat the dough.

Cover with a damp towel and let rise in a warm place for 2 hours. *hint* for perfectly risen bread, place a pan of hot water into a cold oven. Let your bread rise in the oven, without turning it on. The steam provides a damp, warm climate perfect for bread to rise.

Punch down your dough and turn it on to a lightly floured hard surface. Roll the dough out to a 12x8 rectangle.

Butter the dough with melted butter. Mix the cinnamon and sugar together and generously sprinkle on the dough. Roll it up carefully, tucking the ends in. Place in a greased bread pan and let rise another 2 hours.

Preheat your oven to 375. Brush the top of your bread with slightly whisked egg whites. Bake in oven for 30 minutes, or until the top of the bread is golden brown and hard to the touch.