"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cinnamon Swirl Egg Bread Recipe

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

Contributor:  
Contributor:  
Jonathan Jerden
Added: Sunday, November 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
7 cups all purpose flour
2 packages active cry yeast
2 cups milk
1/4 cup sugar
1/4 cup butter
2 teaspoons salt
3 eggs
Cinnamon Swirl: 4 teaspoons cinnamon, 1 cup sugar
Powdered Sugar Icing: 1 cup sifted powdered sugar, 1/4 teaspoon vanilla, 1/2 cup milk

Directions:
Directions:
Add 3 cups of the flour in a big mixing bowl with the yeast. Heat milk, sugar, butter, and salt in a small sauce pan to about 120 - add to flour mixture and the eggs. Mix and scrape bowl until smooth, about 5 minutes. Stir in 2 cups flour and continue to mix with spoon. Add remaining flour. Turn out into a lightly floured surface. Knead until smooth and elastic, about 8 minutes. Shape into a ball - place in a lightly greased bowl - turn once to grease all sides - cover and place in a warm place until double, about 75 minutes. Punch down - divide in half - cover and let rest 10 minutes. Roll into 15X11 inch oval - brush entire surface lightly with water. Combine cinnamon and sugar - sprinkle half of the mixture over each of the rectangles. Beginning with the narrow end, roll up - seal edge and ends. Place in two greased, Pyrex 9X5X3 inch loaf pans, sealed edges down, cover and let rise to nearly double, about 45 minutes. Cut 3 diagonal lines in the top of each loaf. Bake at 375 for 35 to 40 minutes. Remove from pans, cool on a wire rack (cover with clean kitchen towel if you prefer soft crust). Drizzle warm loafs with Powdered Sugar Icing.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
About 4 hours
Personal Notes:
Personal Notes:
Originally made this on the ranch in California, great for toast, too. Cheryl swears it is Romanian Kulak bread.

 

 

 

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