European Sweet Cinnamon Bread

Serves: 8 | Prep time:

Enjoy the warm scent of fresh-baked sweet bread to start your day.

2 1/2 teaspoons dry yeast

1/2 cup warm cream, 105°F to 115°F

3 eggs, beaten, divided

1 cup sugar, divided

3 cups all-purpose flour

1/4 butter or margarine, softened

pinch salt

1 tablespoon lemon zest

1 tablespoon ground cinnamon

Stir the yeast into the warm cream to dissolve. Set aside. In a small bowl, set aside 2 tablespoons of the beaten egg. In a separate bowl, set aside 1 tablespoon of the sugar. In a large bowl, combine the flour, butter, remaining eggs and sugar, salt, zest and the warm yeast sponge.


Knead the dough for 7 minutes until soft and pliable on a floured surface. Lightly flour the dough and cover. Let it rise in a warm location for about an hour, or until doubled in size. Punch down the dough. Lightly coat a 9-inch x 5-inch loaf pan with cooking spray or shortening and place the dough in the prepared loaf pan.


Preheat the oven to 350°F. With a sharp knife, lightly cut across the top of the loaf lengthwise to make an indentation and brush lightly with the reserved egg. Combine the reserved sugar with the cinnamon and sprinkle generously over the top of the loaf.


Bake for 60 minutes or until a toothpick inserted in the center of the loaf comes out clean. Remove the pan from the oven and cool on a wire rack for 10 minutes. Turn the loaf out of the pan to cool completely.