Cinnamon Swirl Bread

5 cups white bread flour + some for dusting
2 tsp quick rise dry yeast
2.5 tsp salt
2 tsp sugar
2 cups warm water
2 tsp sunflower oil
1 tbsp. ground cinnamon

Add the flour, yeast, sugar, and salt to a large bowl and mix well.

Make a well in the center and add the oil and water at one time. Begin stirring slowly until all the dry ingredients are incorporated and the dough has come together in a ball.

Dust some flour onto a clean surface and begin kneading the dough for several minutes until it's smooth and elastic.

Transfer to a lightly oiled bowl and cover with plastic wrap. Allow to rise for 1.5 hours. It should double in size.

Preheat oven to 425F.

Remove the plastic wrap and punch the dough in the center. Then transfer it onto a clean surface dusted with flour. Cut into 3 equal portions and roll each one into a rectangle that's about 1/4 inch thick. Dust the cinnamon over the dough evenly and then roll each one into a loaf.

Place the loaves a few inches apart on a large baking sheet and let stand for a half hour.

Place tray in preheated oven and bake for 15 minutes. Then turn the oven down to 400F and bake for another 10 - 15 minutes.

The cooked loaves should be light brown on the outside and sound hollow when tapped.
Top the sliced bread with a smear of coconut oil, a dusting of cinnamon, and a sprinkle of raw sugar.

*You can freeze any unbroken bread in a freezer strength plastic bag. It will last for up to 3 weeks.