Cinnamon Swirl Bread - cooking recipe

Ingredients
    BREAD
    1 (1/4 ounce) package dry yeast
    1/4 cup water
    2 cups scalded milk
    1/2 cup sugar
    1/2 cup butter
    2 teaspoons salt
    2 eggs (slightly beaten)
    7 1/2 - 8 cups flour
    CINNAMON SWIRL FILLING
    3/4 cup sugar
    1 1/2 tablespoons cinnamon
    soft butter
Preparation
    In a small bowl soften and proof the yeast in the warm water.
    In a saucepan combine the milk, sugar, butter, and salt; cool to lukewarm.
    Add 3 cups flour and mix well.
    Stir in the yeast and eggs; beat well.
    Add enough of the remaining flour to make a soft dough.
    Turn out on lightly floured surface and knead 100 times.
    Place in lightly grease bowl; cover with cloth or plastic wrap and let rise till double (about 1 1/2 to 2 hours).
    Punch down and divide dough in half; cover and let rest for 10 minutes.
    Roll each half into a 15x7 rectangle, about 1/2\" thick.
    Mix the sugar and cinnamon for the filling together.
    Spread each rectangle with soft butter and then sprinkle the filling on each.
    Sprinkle 1 teaspoon of water over each and spread with spatula.
    Roll up as for a jelly roll beginning with narrow side; seal the long edge.
    Place sealed side down in two greased pans.
    Rise till almost double (45-60 minutes).
    Bake in a 375 degree oven for 35-40 minutes or till done.
    If it browns too much, cover with foil the last 15 minutes or so.
    NOTE: If you want an Orange bread substitute the following--1 1/4 cups milk and 3/4 cup orange juice for the 2 cups milk; and add 1 tablespoon grated orange rind.

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