Cinnamon Swirl Bread with Glaze

weekends are great for making up a loaf of bread for the week ahead...use the left overs (or make it just for this reason) to make up fantastic cinnamon swirl french toast!

2 Tbs butter, room temp
1/3 c + 1 Tbs milk
1/4 c warm (110 degree) water
1 pkg yeast
3 Tbs sugar
2 lg eggs
2 1/4 c flour
1 tsp cinnamon

In a small glass measuring cup or bowl, combine 110 degree water, a pinch of salt & the yeast.  stir gently to mix, then set aside to "proof" (it will "grow" & get kind of fluffy as the yeast becomes active).  If this doesn't happen, you need to do it again, double check your water temp & make sure your yeast is w/in its date!
Heat 1/3 c milk + 2 Tbs butter till bubbles form on sides.  Remove from heat & set aside.
In mixer with dough hook, combine flour, 1 heaping T sugar & dash of salt.
Lightly beat 1 egg & add to milk mixture that has been cooling.  Slowly add to flour, beating on low.  Slowly add in yeast mixture.
Remove dough & knead till silky smooth (may add more flour if needed to keep dough from being too sticky)
Transfer to buttered bowl, cover & let rise for 1 hour.  Punch down, knead until silky smooth again.  Roll out ot 8 1/2" x 12"  Brush with 3 Tbs melted butter, sprinkle with cinnamon & sugar (be generous).  Roll up & pinch to seal seam.  Place seam side down in pan, cover & let rise for 30 minutes.

GLAZE:
1 egg & 1 Tbs milk...whisk together & brush over risen dough.

Bake until golden brown & bottom sounds hollow, about 40 minutes in a 350 oven
Remove from oven & let cool in pan 10 min. before taking out & letting finish cooling on wire rack.  Give it at least 10 minutes on wire rack before slicing if you are needing to sample the warm, fresh from the oven, bread!