This is the first time I have made a yeast bread which came out so soft! The batter for the first half of the recipe remained pretty soft and could not be rolled into a ball. I just covered it up with some plastic wrap in the bowl and it rose perfectly! I did not measure how much more flour I added into the risen dough but I left my dough pretty soft still. I rolled out the dough on a piece of parchment paper on a baking sheet and proceeded with the recipe using cinnamon sugar instead of plain cinnamon. Unfortunately because I left the dough so soft, it started t spread out on the cookie sheet so I just lifted the parchment paper into a bread pan and let it bake as the recipe stated. I rubbed some butter over the top when it finished baking and it soaked in giving it a nice buttery-cinnamon taste through the whole bread! It keeps well in the fridge when wrapped in plastic wrap. All I do is lightly toast a slice and it is perfect! Great breakfast bread!
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