Sponge method

Add 1 cup of wheat flour, water, and yeast to the bowl. Mix well, cover with plastic wrap, and let it sit for 1-2 hours. When it is ready, add it to the bowl of your stand mixer.

Making the dough

To the sponge, add in the remaining dough ingredients. Start on low speed, then mix on medium speed for 1 minute with the dough hook attachment. Check the dough. It should be a slightly sticky dough (tacky dough) but still pull away from the sides of the bowl.

If you need to, add another 2 tablespoons of water or flour, mix and check again.

Once it is good, let it mix for 6-8 minutes until it is smooth. Cover dough and let it rise in a warm place, at room temperature, until it has doubled. The rise time will vary depending on the humidity and temperature in your house.

Mix the sugar and cinnamon in a small bowl.

Shaping the bread

Once it has risen for the first time, turn the dough out onto a lightly floured surface. Roll it into a 9x14-inch rectangle. Brush the bread with the egg wash, then sprinkle with the cinnamon sugar mixture.

Tightly roll the dough, beginning at the shorter side, and pinch the end closed.

Place into your buttered bread pan with the seam side down. Cover with plastic wrap and give it the second rise at room temperature for 1 hour.

Baking the bread

Let it bake for 40 minutes and check the temperature. Let it bake until it reaches an internal temperature of 195 degrees. The bread will be a deep golden brown. If the bread looks like it is getting too dark, create a tent with aluminum foil and continue baking until it comes to temperature.