"The belly rules the mind."--Spanish Proverb

Cinnamon Bread Recipe

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This recipe for Cinnamon Bread, by , is from The ASC Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Faye Stetzel
Added: Sunday, June 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 pkg active dry yeast
1/2 cup warm water
1 1/2 cups lukewarm milk
1/2 cup sugar
2 tsp salt
2 eggs
1/2 cup shortening
7-7 1/2 cups flour

Directions:
Directions:
Dissolve yeast in water. Heat milk and shortening until shortening is melted. Add sugar and salt to milk mixture. Add eggs. Mix well. Then add yeast. Make sure milk mixture is not hotter than yeast mixture. Add as much flour as you can and beat with mixer. When too thick mix with spoon until formed ball. Put in bowl. Butter top of dough. Cover and let rise in warm place until double. Punch down. Let raise until double again. Roll dough to 1/2 inch thick. Spread with butter, sugar and cinnamon. Roll into tight roll. Cut to fit in greased bread tins. Let rise until double. Bake at 350 30 - 35 minutes or until golden brown. Do not under bake. Brush with butter. Cool. Frost with powdered sugar frosting with almond flavoring. May garnish with maraschino cherries and nuts. Serve with cocoa for Christmas tradition.

Also good toasted.

Personal Notes:
Personal Notes:
Our family's Christmas Eve tradition served with cocoa and lots of other goodies after church.

 

 

 

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