Cinnamon Swirl Bread

I made this cinnamon swirl bread for my father-in-law who really didn't believe that I knew how to make bread without a bread machine. He absolutely loved it though!   I ended up making four loaves, two for my in-laws and two for us.  The recipe is a basic egg based white bread except, instead of shaping it into loaves, you roll each divided half of dough into a 15x7" rectangle and sprinkle each with half a mixture of 1/2c. white sugar and 2 tsp. cinnamon. Then roll it jelly roll style, pinch the seams and place them, seam side down, into two greased 9x5x3 loaf pans.  I glazed one loaf with a basic powdered sugar icing and left the other plain.  We actually like it better without the icing. 

Egg based white bread is the only kind of bread my grandmother would make but darn is it good! Egg based dough makes a bread with a softer crust and there is a bit more firmness to the loaf, it doesn't smoosh as easily as basic bread dough.  It also ends up with a richer flavor and a slightly yellow tint to it.  I usually only make one loaf into the cinnamon swirl bread and make the other into plain white bread because it saves me from having to make another two batches of bread dough for things like sandwiches, french toast, etc.