In a large bowl, combine warm water, yeast, and Urban Meadow Organic Maple Syrup. Stir until slightly frothy, then let sit for 5-10 minutes. (This allows it to bloom)
Add 1 cup of flour and ¼ cup Urban Meadow extra virgin olive oil into the bowl with yeast mixture. Stir 4-5 times until combined. Let sit for 5-10 minutes
Add the remaining 1 ½ cups of flour and salt. When the dough begins to come together, transferred to a floured surface and knead for 10-15 minutes or until smooth
Transfer dough to an oiled bowl and loosely cover with a damp dish towel, or plastic wrap, and let rise at room temperature until doubled in size (this usually takes about 1-2 hours)
When the dough has doubled, preheat oven to 450°F
Mix your Urban Meadow unsalted butter, cinnamon, and vanilla until it forms a paste
Coat the bottom and sides of your pan with some Urban Meadow vegetable oil, then gentile press the dough into the pan. Spread half of your cinnamon sugar over the top of the dough
Grab and pull one side of the dough and preform 4-5 sets of stretch and folds. Turning the pan a quarter turn after each fold
Flip the dough over so the top side is smooth. All sit for another 5 minutes at room temperature before generally pushing the dough to the sides and dimpling
Spread the remaining cinnamon sugar mixture to the top and dimple it into the bread
Put the bread in the 450°F oven and bake for 15-20 minutes
Once the bread is done baking, take it out and let it cool on a cooling rack for 15 minutes before poking holes into the bread with the back of a wooden spoon. Fill the holes with Urban Meadow Strawberry Jam using a piping bag or sandwich bag
Next combine confectioner sugar, vanilla extract, and milk to make the glaze. Transfer glaze into piping bag or use a fork to drizzle the glaze on top of the bread
Allow the glaze to harden for around 30 minutes at room temperature before cutting and enjoying
