2 tbsp chocolate balsamic vinegar (regular or any sweet flavor will work)
2 ½ c water, warm to the touch (not hot)
⅓ c brown sugar
⅓ c pecans
1 tbsp cinnamon
Instructions
Prepare a bread/loaf pan by lining with parchment paper or spritzing with nonstick spray.
Combine flour, salt, and sugar. Make a small well in the center and add yeast to the well.
Mix vinegar and water. Pour into the well of the flour mixture. Stir until well combined. The dough will be sticky. No need to knead. No need to rise.
Mix the brown sugar, pecans, and cinnamon in a separate bowl.
Spoon a few dollops of dough into the loaf pan until the bottom is mostly covered. Sprinkle liberally with cinnamon mixture. Add a few more dollops of dough, and top again – repeat until all dough as been used. Top with any remaining cinnamon mixture and gently press into the top of the loaf with your hands.
Place loaf pan into a cold oven. Set oven to 350° F (Yes! You will preheat the oven with the bread inside). Bake for one hour, or until a toothpick comes out clean.
Let cool and slice.
Notes
I have pretty small veins of cinnamon mixture in my pictured loaf – feel free to double the brown sugar, pecans, and cinnamon if you want thicker, stickier cinnamon veins. This bread will have a texture somewhere between a quick bread and a traditional yeast bread as written from the addition of the cinnamon layers.