Step #1
METHOD - (MAKES 1). Add half the sugar to the white bread mix and make up in the normal way using half the water indicated on the pack.
Step #2
Add the ground cinnamon and the remaining sugar to the wholemeal bread mix and make up in the normal way using half the water indicated on the pack.
Step #3
Mould each dough into a ball and rest for 10 minutes.
Step #4
Roll each of the made up doughs to a sheet approximately 23cm (9 inch) square. Place the wholemeal dough on top of the white dough and roll up like a "Swiss roll".
Step #5
Place in a 2lb bread tin, cover with a damp tea towel; lightly oiled plastic or polythene and prove in a warm place for 25-30 minutes or until doubled in size. Remove cover and bake in a preheated oven at 220°C (425°F Gas Mark 7) for 30 minutes or until golden brown. Glaze the top with a syrup made from 1 tablespoon of sugar dissolved in a little boiling water.
Step #6
Remove from tin and put on a wire tray to cool.
