If you use instant yeast, you can mix the yeast with the dry ingredients then add the water. If you only have active dry yeast, you’ll need to add the yeast, sugar, and 1 cup of water to you mixing bowl, then wait about 5 minutes for the yeast to start to work. I don’t like to wait, so I start with instant yeast.

Add the flour, sugar, yeast and salt to a large mixing bowl. A stand mixer works great and saves you the effort of kneading.

Mix the dry ingredients, then add the water and oil and continue mixing until well combined. Knead for about 5 minutes, either by hand or in the stand mixer.

Remove the dough from the bowl and place it on a floured piece of parchment. Oil the inside of the bowl, and return the dough to the bowl, flipping it around a few times until the outer surface is lightly coated in oil. Cover the bowl with a lightweight dishtowel and let it rise for about an hour. Longer won’t hurt.

Return the dough to the floured parchment and press it out into a large rectangle, making sure the short edge is no longer than your loaf pan. Sprinkle the top generously first with powdered sugar, then with cinnamon.

Grease your loaf pan.

Roll up the dough to form a small loaf and place it in the loaf pan to rise again. Cover it lightly with either a dish cloth or plastic wrap. You can let it rise for about an hour on the counter top, or put it in the fridge and let it rise overnight.

Preheat the oven to 375, and bake for 40 minutes or until the top is a light golden brown. A hotter oven will give a darker crust, and a cooler oven will give a lighter crust. Your choice.

Remove the bread from the loaf pan.

If you opt for icing, mix the powdered sugar and water to form a thick liquid, and drizzle over the top of the loaf. Or serve the bread plain with a little butter.