Proofing Your Yeast

• Pour one and a half cups of warm water into a mixing bowl.
• Add in the sugar and one tablespoon of yeast. Then give it a quick stir, to make sure all your yeast gets wet. This is important to help proof your yeast and make sure it works.
• Once your yeast begins to activate, then add in the oil, salt, flour, and sugar. Stir together until your dough forms a sticky ball.
• Begin preheating your oven to 350 for one minute. When the minute is up, turn your oven off. This creates a warm place for the dough to rise. Place a clothe towel on top of your bowl of dough and put your dough into the warm oven. Let your dough rise for 40 minutes.
• Lightly flour your counter top. Carefully pour your dough onto the counter. Then lightly flour the top of your dough.
• Using the butt of your hands begin kneading the bread. To do this, fold the bottom of the dough up over the middle of the ball and press down with the butt of your hand. Then bring the top down over the middle. Then fold the right side in, and press down, and then the left side in and press down. Then pull the bottom out and up again, and repeat the process about 5 times.
• Then split your dough in half into two balls.
• Lightly flour the top of your dough, and using a rolling pin roll out into a rectangle about 1/8" thick.
• Using a pastry brush, brush half of the butter onto the dough, and evenly distribute the cinnamon sugar across the dough so the entire surface is covered.
• Then starting at the end closest to you, roll the dough into a spiral.
• Repeat the process for the other loaf.
• Grease your loaf tins with butter, and place both rolled doughs into the loaf tin.
• Begin preheating your oven again to 350° for one minute, then turn it off again.
• Place your loaf tins into the oven, and let rise for 40 minutes.
• Take your loaves out of the oven.
• Preheat your oven to 450° Fahrenheit.
• When the oven is preheated place your loves in the oven and bake for 20 minutes or until the top of your loaf is golden brown.
• Remove your loaves from the oven and let cool 20 minutes in their tins. Then using a knife, go around the edge of the tin to loosen the bread. Flip it over and gently pound the top of it to make the bread fall out. Save for later or slice and serve with butter.