Cinnamon Buttermilk Bread

In my quest for another amazing bread, I tried this one. I must confess the original was a wreath bread, and I converted it to a loaf bread. But I kept the braid! I love braided loaf bread!!And this one is well on its way to becoming one of my favorite breads!!

2¼ tsp yeast

1 cup buttermilk

¼ cup butter

¼ cup sugar

½ tbsp salt

2½-3½ cups flour

Topping:

¼ cup sugar

1 tbsp cinnamon

1. On your stove top add buttermilk, sugar, salt and butter together. Heat until the butter has melted. Set aside until it cools to below 110 degrees.
2. Meanwhile, proof your yeast by mixing the yeast and ½ tsp of sugar in ¼ cup of water. It is “proofed” when it starts to get foamy and bubbles.
3. In the bowl of your electric mixer mix yeast mixture, butter mixture, and 2 cups of flour with your dough hook on medium. Slowly add more flour as needed and scrape down the sides.
4. Once the dough has come together, turn you mixer up to high and allow it to “knead” the dough for 5 minutes. When the dough is smooth and elastic, remove it from the mixer.
5. Place dough in a greased bowl covered with a dishtowel and allow to rise until doubled in size about 1 hour.
6. Once the bread has doubled, remove from bowl, and punch the dough down.
7. Cut into three equal portions and roll each into a long snake.
8. Braid the 3 pieces and place in a greased loaf pan (or form a wreath if desired and placed on a parchment paper lined cookie sheet) and allow to rise again until doubled, about 1 hour.
9. Twenty minutes before, preheat oven to 350.
10. In a small bowl mix sugar and cinnamon together.
11. Sprinkle over the top of your bread just before putting it in the oven.
12. Bake for 20-30 minutes or until the bread is golden and sounds hollow when you flick the top.