cinnamon bread

I haven't baked in a while;  super busy at work.  I just made the bread described on this page, modified to not include raisins (no one in my family likes raisins except me).  My 5 year old helped with the measuring for a school math assignment.  It came together easily, and the gluten developed with 2 minutes of kneading, and 3 rounds of stretch and fold over 2 hours.  The dough was dryer than I'm used to working with lately, and it took a while for all the liquid to spread through and hydrate the whole wheat flour.  But, it smells really good.  It rose very high (much higher than I'm used to... maybe its the yeast.  I'm used to working with my sourdough starter now!).  

Loaves are in the oven and they look great.  Good proofing and oven spring.  I can't wait to try them.

onward!