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Cinnamon Swirl Bread Recipe

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This recipe for Cinnamon Swirl Bread, by , is from Our Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Gregson
Added: Friday, August 1, 2008


1 cup warm milk (70 to 80 degrees F)
1/4 cup water (70 to 80 degrees F)
2 eggs
1/4 cup butter or margarine, softened
1 teaspoon salt
1/4 cup sugar
5 cups bread flour
2 1/4 teaspoons active dry yeast
2 tablespoons butter or margarine, melted
1/3 cup sugar
1 tablespoon ground cinnamon
1 cup confectioners' sugar
4 teaspoons milk
1/2 teaspoon vanilla extract

In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface; divide in half. Roll each portion into a 10x8. rectangle. Brush with butter. Combine sugar and cinnamon; sprinkle over dough. Roll up tightly jelly-roll style, starting with a short side. Pinch seams and ends to seal. Place seam side down in two greased 9x5 loaf pans. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350 degrees for 25 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Remove form pans to wire racks to cool completely. Combine glaze ingredients; spoon over loaves.




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