Cinnamon Swirl Bread

To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

Combine all the dough ingredients and mix and knead — by hand, mixer, or bread machine set on the dough cycle — until the dough is soft and smooth.

Cover the dough and let it rise until it's nearly doubled, 1 to 1 1/2 hours.

To make the filling: Once the dough has risen, combine the filling ingredients in a small bowl, stirring until smooth. Set aside.

To shape the loaf: Transfer the dough to a lightly greased work surface and roll or pat it into an 8" x 24" rectangle.

Spread the filling over the dough, leaving a 1" strip bare along one of the short sides.

Starting with the filling-covered short side, roll the dough into a log, then pinch the side seam and ends to close. Place the log, seam-side down, into a lightly greased 8 1/2" x 4 1/2" loaf pan.

Cover the loaf and let it rise until it’s crowned 1/2" to 1" over the rim of the pan, 1 to 2 hours depending on the warmth of your kitchen. Toward the end of the rise time, preheat the oven to 350°F.

To bake the bread: Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil about halfway through to prevent overbrowning. It should be golden brown, and a digital thermometer inserted into the center should read at least 190°F.

Remove the bread from the oven and as soon as you’re comfortable handling it, turn it out of the pan onto a rack to cool. Cool completely before slicing.

Storage information: Store bread, well wrapped, at room temperature for several days. Freeze (sliced for easy direct-from-the-freezer toasting) for longer storage.