Ingredients: |
Ingredients: In Bosch or large mixing bowl, mix together:
4 c. scalded milk
1 c. sugar
1 stick shortening (1 c.)
4 tsp. salt
In Pyrex mix:
2 Tbsp. yeast
1/2 c. water
1 tsp. sugar, stir it and let sit
(the sugar activates the yeast and the mixture will raise to the top of the pyrex cup)
4 eggs
16 c. flour
Cinnamon Filling:
3 3/4 c. sugar
1/2 c. cinnamon
softened butter
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Directions: |
Directions:In Bosh mix the scalded milk, sugar, shortening, and salt. Let mixture cool 5-10 minutes.
Add 3c. flour to milk mixture. Beat 4 eggs with for a fork and add flour as you go (about 16 cups) until you get a soft ball. (Or in a Bosch, knead on peed "2" until the dough no longer sticks to the side of the bowl.)
Put in a greased bowl and turn dough over to grease both sides. Cover with saran wrap and let rise for 1 1/2-2 hours or doubled in size. Divide in half and cover with towel for 10 minutes. Roll out into 15" x 7", 1/2 thick.
Brush dough with soft butter leaving top portion with no butter to seal bread when ready to roll. Sprinkle cinnamon filling on dough, spray water on it with a spray bottle misting the cinnamon sprinkle. Add more if desired. Roll us, seal the edges by tucking in and put in lightly greased bread pans.
Let rise at least 1 hour. Brush tops with softened butter and sprinkle a little cinnamon/sugar mix on top. Bake at 325º Convection oven for 25 minutes with foil on top of 3 bread pans, remove foil, cook additional 12 minutes with no foil. Once done, remove from oven, immediately flipping bread out of bread pans onto cooling racks. (Put foil under cooling racks to catch the cinnamon sugar mixture. (or 375º for 35-40 minutes).
This batch makes 6 loaves of bread. |
This recipe for Dad's Cinnamon Swirl Bread is from