A yummy cinnamon and brown sugar breakfast bread topped with a buttery crumble topping. This bread is perfect toasted and spread with butter or Nutella.
Stir in the milk, egg and sugar. Add the 2 cups flour until the batter gets thick.
Beat well with a wooden spoon until smooth, about 100 strokes or use a stand mixer with a dough hook for 2-3 minutes on medium speed.
Fold in the oil and salt. Next add remaining 1 1/4 cups flour and mix until the dough starts to come together.
Add the cinnamon to the dough and mix in.
Transfer the dough to a floured work surface and Knead the dough for about 5 minutes ending with a ball shape.
Prepare a 9 x 5 inch loaf pan by rubbing the inside with butter, set aside.
After 30 minutes, punch the dough down and cut it roughly into 8 even pieces.
Toss each piece into the brown sugar then roll them into balls.
Place the balls into the prepared baking pan making sure they are close together.
Sprinkle any leftover brown sugar over the dough balls
Place in the oven and bake for about 30 minutes or until the top is a rich golden brown. Let rest for 10 minutes.
This is a very sticky, loose dough. You have to work fast and handle it as little as possible. It's a very rustic bread so don't worry too much about it looking like a perfect loaf shape.
Rising times may differ due to different environments. Hot places are always better to let breads rise, like laundry rooms, stove tops with the oven turned on or direct sunlight.
From the Tassajara Bread Book