Add the flour gradually and knead for 8 minutes (Petra: 4 minutes speed 1 and 4 minutes speed 2). Shape the dough on the lightly floured surface and knead again briefly (Petra: the dough still appeared very soft and sticky in the baking bowl, but could then be prepared on the surface into a soft, elastic ball without adding more flour).
Shape the dough again on the surface, press together and divide into 2 halves. Cover and let rest for 10 minutes.
Roll out each piece into a rectangle about 1 cm thick, the width should be about the length of the loaf pans. Sprinkle half of the cinnamon sugar evenly on each piece of dough and sprinkle each with a teaspoon of water. Roll up the dough pieces from the short side, pressing the seams together well. Wrap the ends of the dough rolls a tiny bit down and place the rolls seam side down in the buttered molds, pressing lightly to distribute evenly in the molds.
Put the molds in plastic bags and let the loaves rise repeatedly for about 45 min (Petra: 60 min) to double height.
20 min before baking, heat the oven to 190 °C with a broiler on the middle shelf.
Bake the breads for 10 min, then reduce the heat to 165 degrees and bake for another half hour (Petra: I have now taken the breads out of the molds and repeatedly put them in the oven for 15 min to brown the sides a little more and stabi
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