Honey White Bread / Cinnamon Swirl Bread

I modified my sister-in-law's incredible cinnamon roll recipe just slightly to make this insanely delicious Honey White Bread. It' makes the most soft, light and fluffy bread, as well as an incredibly delicious Cinnamon Swirl Bread. I love adding raisins to the swirl bread, it makes it even more divine. Truly a winner!

Honey White Bread / Cinnamon Swirl Bread

 Combine in your mixer, stir to combine and let sit for about 5 min.:
2 TBSP. yeast
4 1/2 cups very warm/hot water
2/3 cup honey
1/2 cup all-purpose unbleached flour
 Then mix in:
2 TBSP. dough enhancer
1/4 cup vital wheat gluten
1 cup vegetable oil
3 eggs
2 scant TBSP. salt
12 - 16 cups all-purpose unbleached flour

Mix in enough flour to make a soft, but only slightly sticky dough. Let rise for about 1 hour or until double in size. Punch dough down and shape into 5 loaves (for 9x5 pans) or 6 loaves (for 8x4 pans). Let rise for 1 hour until doubled in size. Bake @ 325* F for 30-40 minutes, or until light golden brown. Remove from pans and let cool on dish towels.

***To make Cinnamon Swirl Bread, after the first rise, roll each loaf portion out into a rectangle. Brush the surface with water or melted butter. sprinkle sugar cinnamon mixture over top, and finish with a light dusting of just ground cinnamon. Roll up from the long side, pinch seams, seal ends and place in pan to rise and bake as directed.

***If you want Cinnamon Swirl Raisin Bread, add 1-2 cups of raisins to the dough after you mix in the last cup of flour, letting them knead into the dough. Then proceed as directed for the Cinnamon Swirl Bread.