No bread machine, just used my Kitchen Aid mixer. I proofed the yeast with the sugar and warm milk in the mixer bowl for ten minutes, added the egg and melted butter, then all the dry ingredients. This dough needed another half cup of flour, I just added it by leveled 1/4 cup until it formed into a ball and jumped on the bread hook. I kneaded it with the hook for about five minutes, then formed it into a ball and let it rise on my warm oven in a greased bowl, covered. Once it doubled, I thought I'd be creative and make a Cinnamon Swirl bread. I rolled it out into a long rectangle, then sprinkled brown sugar, nutmeg and cinnamon over the dough, then rolled it up. I made sure the edges were sealed and set it to rise on the warm oven in the loaf pan for another hour or so. I baked this for about a half hour or so in 350* oven, or until it smelled done. After that, I set out to make a batch just as recipe stated. Either way, it's a wonderful bread with just a touch of sweetness and richness. Very soft, close to a bakery bread in texture. Amazing bread. This one's a keeper, no matter which way I choose to use it. THREE DAYS LATER: I've now made this bread six times and we just can't get enough, either in cinnamon-swirl form or regular. Outstanding!
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No bread machine, just used my Kitchen Aid mixer. I proofed the yeast with the sugar and warm...