"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Sugar-Cinnamon Loaf Recipe

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This recipe for Sugar-Cinnamon Loaf, by , is from The Best of Betsy, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Unknown magazine clipping
Added: Monday, August 16, 2010

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup melted shortening
1/4 cup sugar
1 tsp. salt
1 beaten egg
1 cake fresh or 1 package granular yeast
1/4 cup lukewarm water
1 cup milk, scalded
3 1/2 cups enriched flour

1/4 cup sugar
1 1/2 tsp. cinnamon

Directions:
Directions:
Combine cooled shortening, 1/4 cup sugar, salt and egg; add yeast softened in lukewarm water. Cool milk to lukewarm. Add alternately with flour. Knead lightly. Let rise in greased bowl until doubled in bulk. Punch down. Turn out on pastry cloth; let rest 10 minutes. Roll in rectangle, 7 1/2 x 19 inches. Brush with milk. Sprinkle with remaining 1/4 cup sugar and cinnamon. Roll as for jelly roll; place in greased 10 x 5-inch loaf pan. Let rise until doubled in bulk. Just before baking, brush loaf gently with cooled melted butter; sprinkle with an additional 1 1/2 Tbsp. sugar mixed with 1/2 tsp. cinnamon.

Bake in moderate oven, 350, about 45 minutes.

 

 

 

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