Heat water on stove until it reaches around 110 degrees (swish the thermometer around in case the water heated unevenly). Mix the yeast and sugar into your mixing bowl. When water is ready, pour it over the yeast and sugar mixture, swishing the bowl a couple times to mix. Let stand for 5 minutes until foamy on top.
Add the butter first, with the salt and flour on top. Mix until combined, then mix on low for 10 minutes. Cover the bowl with a clean cloth and place in a warm spot to rise for 1 hour. Punch down the dough and spray 3 bread pans with oil. Divide dough into 3 equal parts and shape into hoagie-sized loaves. Place in pans, cover, and let rise another hour.
About 45–50 minutes into the second rise, preheat oven to 350 degrees. Bake 25–30 minutes. Turn loaves out onto a cooling rack. Eat while hot — it’s the best right then!
If dough is sticky, add a little more flour. Bread flour works best. You may substitute up to half white wheat flour, but not more. All-purpose flour can be used, but you may need slightly more. Dough should pull away from the sides of the bowl while mixing.
Cinnamon Swirl Bread
