Cinnamon Swirl Loaf Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pkg dry yeast or 1 cake compressed yeast
1/4 cup water
2 cups milk, scalded
1/2 cup sugar
1/2 cup shortening
2 tsp salt
7 1/2 to 8 cups sifted all-purpose flour
2 eggs
3/4 cup sugar
1 1/2 TBS cinnamon
Soft butter
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Directions: |
Directions:Soften active dry yeast in warm water (110 degrees) or compressed yeast in lukewarm water (85 degrees).
Pour scalded milk over 1/2 cup sugar, the shortening and salt. Stir to dissolve sugar. Cool to lukewarm.
Add 3 cups of the flour. Mix well. Stir in softened yeast and eggs. Beat well. Add enough of the remaining flour to make a soft dough.
Turn out on lightly floured surface. Cover and let rise (10 minutes).
Knead until smooth and elastic (8 - 10 minutes). Place in lightly greased bowl, turning once to grease surface. Cover and let rise in warm place until double (1 1/2 to 2 hours).
Punch down. Let rise again 'til double (about 1 hour).
Punch down and divide dough in half. Cover and let rest 10 minutes.
Roll each half in 15x7 inch rectangle, about 1/2 inch thick. Mix 3/4 cup sugar and the cinnamon. Reserve two TBS mixture. Sprinkle remainder over rectangles of dough. Sprinkle about 2 tsps of water over each; smooth with spatula.
Roll each as for jelly roll - beginning with narrow side. Seal along edge.
Place sealed edge down in 2 greased loaf pans. Let rise until almost double (45 to 60 minutes).
Just before baking, brush loaves with soft butter and sprinkle with remaining cinnamon-sugar.
Bake in moderate oven (375) for 35 to 40 minutes. If crust browns too fast, cover with aluminum foil for last 5 to 10 minutes of baking. |
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Number Of
Servings: |
Number Of
Servings:2 loaves |
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