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WANDA HENDRICKSON'S CINNAMON LOAF BREAD Recipe

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This recipe for WANDA HENDRICKSON'S CINNAMON LOAF BREAD is from The WOODY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 PKGS. YEAST
1/4 C. LUKEWARM WATER
1 1/2 C. MILK, SCALDED
1/2 C. SHORTENING
1/4 C. SUGAR
1 TSP. SALT
2 EGGS, BEATEN
5 1/2 - 6 C. ALL-PURPOSE FLOUR
1/3 C. SUGAR MIXED WITH ENOUGH MILK OR WATER TO MAKE THIN GLAZE, OPTIONAL.
Directions:
Directions:
DISSOLVE YEAST IN LUKEWARM WATER; COMBINE SCALDED MILK, SHORTENING, 1/4 C. SUGAR AND SALT. STIR UNTIL SHORTENING IS MELTED. COOL. ADD EGGS AND DISSOLVE YEAST, MIXING THOROUGHLY. ADD ABOUT HALF THE FLOUR AND BEAT WELL. STIR IN THE REMAINING FLOUR AND MIX THOROUGHLY, BUT DO NOT KNEAD. PLACE DOUGH IN GREASED BOWL, TURNING ONCE OR TWICE; COVER. CHILL IF DESIRED, OR PROCEED , LETTING DOUGH RISE UNTIL NEARLY DOUBLED IN BULK. (1 TO 1 1/4 HOURS). DIVIDE DOUGH IN HALF. ROLL EACH PORTION INTO A RECTANGLE, 8 X 12 INCHES. SPRINKLE EACH RECTANGLE WITH HALF OF THE CINNAMON-SUGAR MIXTURE. STARTING WITH THE NARROW (8 IN.) END, ROLL UP LIKE A FAT JELLY ROLL AND PLACE SEAM DOWN, IN GREASED LOAF PANS. 4 1/2 BY 8 1/2 INCHES. LET RISE AGAIN UNTIL NEARLY DOUBLED IN BULK (1 TO 1 1/4 HOURS). BAKE IN PREHEATED 350º OVEN FOR 40 MINUTES. COOL ON RACKS AND FROST, IF DESIRED WITH GLAZE.

 

 

 

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