We enjoyed our milk bread, sliced and then dipped into an egg, milk, cinnamon mixture. Fried gently over the thinnest skim of butter on a Sunday morning.
We poured real maple syrup over the slices and found ourselves—our stomachs—growing full with each delicious bite.
With this knowledge it was realized that the cinnamon bread made some weeks earlier would have made an even more scrumptious toast, made french.
In a mixer bowl combine 2 1/4 teaspoons active dry yeast and three tablespoons warm tap water.
In a small pot, melt five 5 tablespoons unsalted butter. Once the butter is melted add 1 cup whole milk.
Add the milk/butter mixture to the yeast/water mixture.
To that, add 3 tablespoons sugar, 1 large egg, and 1 teaspoon salt.
Mix until combined (about a minute, using elbow grease and a wooden spoon OR the paddle attachment of your stand mixer).
Add 2 cups all-purpose flour and mix until just combined.
If you used the paddle attachment, remove it and replace with the dough hook.
Add 2 cups more, all-purpose flour, and knead with dough hook for 10 minutes at low-medium speed.
Oil a large bowl with olive oil.
Set dough to proof in oiled bowl, oiling the dough as well.
Allow dough to proof, covered with plastic wrap, for 1 1/2 hours in a warm place (bay windows with full sun are perfect for this).
While dough is proofing, mix 1/4 cup sugar and 1 tablespoon cinnamon together in a small bowl and melt 2 tablespoons unsalted butter.
Roll out proofed dough to an 8" x 18" rectangle.
Brush with melted butter and dust with sugar/cinnamon mixture.
Roll up dough tightly, starting at 8" side of rectangle.
Pinch together all seems.
Place seam side down in oiled 9x5 loaf pan.
Cover and let rise for 1 1/2 hours more (preferably in same spot) until dough has blossomed up higher than rim of loaf pan (you'll know it when you see it).
Preheat oven to 375 degrees (I hope you have an oven thermometer).
Whisk together one egg and a pinch of salt.
Brush proofed loaf with egg wash.
Bake 40-45 minutes (centered on middle rack) until a glossy golden brown.
Allow to cool completely before slicing and eating.