Whole Grain Cinnamon Swirl Bread

• FOR THE DOUGH:
• 1 cup Milk
• 6 Tablespoons Butter, Melted
• 2-1/2 teaspoons Active Dry Yeast
• 2 cups Whole Wheat Pastry Flour
• 2-1/2 cups White Flour, Divided
• 1/4 cups Brown Sugar
• 1 teaspoon Salt
• 2 whole Eggs
• FOR THE CINNAMON SWIRL:
• 2 Tablespoons Butter, Softened
• 2 Tablespoons Cinnamon
• FOR THE EGG WASH:
• 1 whole Egg
• 1 Tablespoon Water

1. Heat milk till warm and add melted butter. Sprinkle on yeast and set aside.
2. In a large bowl, stir together wheat flour, 2 cups white flour, sugar, and salt. Add eggs and yeast mixture. Gently fold together and dump onto floured surface, using remaining 1/2 cup flour. Knead in all the flour, adding a spoonful or two extra if needed. Once dough becomes less sticky, knead for 2 minutes.
3. Place dough in a buttered bowl and cover with a damp towel. Let rise for 2 hours.
4. To create the cinnamon swirl, roll out dough into a rectangle and spread with the softened butter and cinnamon. Roll up jelly roll style and place in the buttered loaf pan. Let rise 30 minutes.
5. Make the egg wash, using egg and water. Brush over the top. Bake at 350u0b0F for 30 minutes.
6. Loosen sides, remove from pan, and cut a thick slice!
7. (Recipe adapted from Pioneer Woman's Homemade Cinnamon Bread.)

milk, butter, active dry yeast, whole wheat pastry flour, white flour, ubc, salt, eggs, cinnamon, butter, cinnamon, egg wash, egg, water

Taken from tastykitchen.com/recipes/breads/whole-grain-cinnamon-swirl-bread/ (may not work)