Step 1

In a medium-large bowl, combine your flour, salt, yeast, sugar, water, and ½ tbsp of almond oil. Mix until combined into a wet shaggy dough.

Step 2

Pour an additional half tablespoon of almond oil over the dough, and smooth over and turn the dough in the bowl, coating it in oil. Cover and let rest for 30 minutes.

Step 3

After 30 minutes, uncover your bowl and sprinkle a generous amount (about 2 tbsp) over the top of the dough. Then push your fingers underneath the top edge of the dough at the 12 o'clock position. Pull the dough up towards you, stretching it and fold it in towards the center/opposite side of the bowl.

Step 4

Turn your bowl a quarter turn, and repeat. Do this an additional two times until you have stretched and folded all sides of the dough in, for a total of four folds.

Step 5

Recover your dough and allow to rest for another 30 minutes.

Step 6

Repeat sprinkling cinnamon sugar over the top and then your stretch and fold process, and then recover your bowl and let rest for 30 more minutes.

Step 7

If your dough is in a warm spot, after this, your dough should be puffy and bubbly, roughly having doubled in size. If it has not grown in size allow to continue proofing until it has done so.

Step 8

Using either a 8x8" square cake pan or a 9" round cake pan, pour 1 tbsp of melted butter oil into the bottom of the pan and grease your pan, making sure to get the corners and sides. I find a pastry brush the most helpful.

Step 9

When your dough is ready, dump into your prepared pan, as well as any leftover oil from the bowl. Cover your dough and allow to proof for an additional 30 minutes.

Step 10

While your dough is in its final proof, preheat your oven to 425°F.

Step 11

After your dough has filled the pan to the edges and is puffy, melt your remaining 2 tbsp of butter and drizzle over the top of the dough. Sprinkle a small amount of cinnamon sugar over the top (leaving a little bit left of your mix), then dimple the dough. Make sure to press your fingers all the way to the bottom of the pan, creating deep dimples and lots of bubbles.

Step 12

Bake for about 22-25 minutes. At about 15 minutes check the bread, because of the sugar the top may brown much quicker than usual. If you see it starting to get too brown, cover with aluminum foil for the rest of the bake. As soon as the bread comes out of the oven, sprinkle the remainder of your cinnamon sugar over the bread. Remove from pan and onto a cooling rack. Allow to cool for at least 20-30 minutes.

Step 13

Bread can be kept in an airtight container for about 3 days but is best enjoyed on the day it is baked. Enjoy!