Ingredients: |
Ingredients: 1/4 cup sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup unsalted butter or margarine, chilled
3 (1/4-ounce) packages active dry yeast (3 tablespoons)
3/4 cup warm water (110 degrees F, 45 degrees C)
1 tablespoon plus 1 cup sugar
7 3/4 cups all-purpose flour
1 1/2 cup milk
1 1/4 cup unsalted butter or margarine
6 eggs
2 egg yolks
2 egg whites
1 1/2 teaspoon salt
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Directions: |
Directions:**Prepare Topping
In a small bowl, combine sugar, flour and cinnamon.
Using a pastry blender or 2 knives, cut in butter or margarine until mixture resembles crumbs. Set aside.
**Prepare Bread
Grease side and bottom of 2 (10-inch) tube pans.
In a shallow, medium bowl, dissolve yeast in warm water.
Add 1 tablespoon sugar and 1/2 cup flour, stir to combine.
Cover, let stand in a warm place 5 to 10 minutes until foamy.
Heat milk and butter or margarine in a small saucepan until melted.
Let stand until mixture cools to warm.
In a large bowl, beat eggs, egg yolks and remaining 1 cup sugar until pale and frothy.
Add cooled milk mixture, salt and yeast mixture. Beat until smooth.
Gradually beat in 4-1/2 cups flour.
Stir in enough remaining flour to make a soft dough.
Turn out dough on a lightly floured surface.
Knead into a soft, smooth dough.
Divide dough in half.
Arrange 1 part dough in each greased pan.
Cover with a damp cloth, let rise in a warm place, free from drafts, until doubled in bulk, about 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
Lightly beat 2 egg whites in a small bowl until foamy.
Brush beaten egg whites on top of dough.
Evenly sprinkle Topping over dough.
Bake 50 to 55 minutes or until a wooden pick inserted in center comes out clean.
Cool cakes in pans 3 to 4 minutes on racks.
Turn out of pans, cool completely on racks.
Frost with Powdered-Sugar Icing, if desired (recipe below). Makes 2 (10-inch) cakes.
**Powdered-Sugar Icing
2 egg whites
1-1/2 cups sifted powdered sugar
1/2 teaspoon lemon juice
In a medium bowl, beat egg whites until frothy.
Gradually add powdered sugar, beating constantly. Beat 10 minutes or until glossy.
Add lemon juice, beat 2 minutes or until icing stands up in soft peaks. Makes about 1-1/4 cups icing.
Variation: Add food coloring or flavorings, such as 1 teaspoon sifted unsweetened cocoa powder or vanilla extract. Use a little more sugar if liquids are added. |
This recipe for Grandma Anne's Sweet Bread is from