Cinnnamon Cereal Swirl Bread

Ingredients

• 2 1/4 teaspoons yeast
• 2 tablespoons sugar
• 1 cup lukewarm water
• 11 1/4 ounces bread flour
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 4 tablespoons butter, divided
• 1/2 cup Erewhon brown rice cereal
• 1 tablespoon cinnamon

Directions

1. In the bowl of a stand mixer, stir together the yeast, 2 tablespoons sugar, and water. Pause for 1 or 2 minutes, then add the bread flour. Using the dough hook, knead until the dough becomes smooth and springy. Add the salt, vanilla, and 3 tablespoons of butter, and keep kneading until everything has worked fully into the dough. Cover the bowl and let the dough rise until doubled, about 1 hour.
2. Dust your work surface with flour and heat the oven to 350 degrees F. Tip the dough onto the floured surface and shape it into a loose rectangle. Roll it out to about 9 inches by 18 inches. Scatter the cereal, cinnamon, and remaining 2 tablespoons sugar across the dough, leaving about an inch bare at one short end.
3. Starting from the short side that is covered with filling, roll the dough up jellyroll style toward the uncovered edge. Use a light hand rather than rolling it tight. Once you reach the bare end, pinch the seam closed and seal the ends, then place the loaf in a 9x5 bread pan. Cover the pan with plastic wrap and let it rise again until doubled, about 40 minutes.
4. Take off the plastic wrap and bake at 350 degrees F until the bread is well browned, about 40 minutes. When there are about 10 minutes left in the baking time, brush the top with the remaining 1 tablespoon of butter. Cool the loaf completely on a rack before slicing.