Directorates
Preheat your oven to 350oF (175oC) and grease a 9 x 5 inch bread pan.
In a large bowl, swhip the flour, granulated sugar, chemical yeast and salt together.
In another bowl, mix the milk, vegetable oil, egg and vanilla extract until the whole mixture is well mixed.
Gradually add the wet ingredients to the dry ingredients, stirring just enough to mix well. Be careful not to mix too much.
In a small, separate bowl, mix the softened butter, brown sugar and cinnamon until a smooth, spreadable cinnamon mixture is obtained.
Pour half of the bread dough into the prepared bread pan. Place spoonfuls of the cinnamon mixture on top of the dough, then rotate gently with a knife to create a marbled effect. Repeat with the rest of the dough and cinnamon mixture.
Bake in the oven for 50 to 60 minutes, or until a toothpick inserted in the centre comes out clean.
Allow the bread to cool in the mold for about 10 minutes, then transfer it to a grill to cool down completely.
While the bread cools, swaddle the powdered sugar, milk and vanilla extract together to make the icing.
Pour the frosting over the cooled bread before slicing and serving it.
Variants and tricks
For a touch of hazelnut, try adding a handful of minced pecans or walnuts to the cinnamon mixture. If you have hard eaters who prefer less sugar, you can reduce the amount of brown sugar in the cinnamon mixture. For a fall-inspired version, sprinkle some nutmeg or add a little pumpkin purée to the dough for a warm seasonal flavor.
ADVERTISEMENT
