1 batch of bread dough (class recipe)
Cinnamon mixture
¼ cup sugar
¼ cup brown sugar
1 tablespoon cinnamon
6 tablespoons butter melted
2 tablespoons light corn syrup
- In a pie pan, melted butter, add corn syrup together. In another dish, whisk together the sugar, brown sugar and cinnamon.
- Preheat the oven to 350º Shape dough into loafs. I make 2 or 3 three small loafs, the cinnamon mixture constancy is better and line loaf pans with parchment paper. It easier to take out of pan.
- Cut 4 deep slashes across the top of each loaf, cutting about halfway through. The dough will be very soft and will deflate as you work with it. Dip each loaf into the butter mixture, turning to coat both sides. Then place it in the brown sugar mixture making sure it is completely coated, and the topping has gone into the slashes. Place in the loaf pans.
- Sprinkle the remaining brown sugar mixture over the top. Bake until lightly brown, about 25 minutes. Lift the bread out of the pans and let cool until slightly warm. Do not put bread in the refrigerator. Place in an airtight container.
* Any leftover bread? Slice bread and use it in French toast.