Cinnamon Swirl Bread

Cinnamon Swirl Bread

Yield: 3 loaves                          Yield: 4 loaves

 

2 teaspoons       instant yeast     3 teaspoons       instant yeast

½ cup             warm water        ¾ cup             warm water

2 cups            milk, scalded     2 2/3 cups        milk, scalded

1/3 cup           sugar             ½ cup             sugar

2 teaspoons       salt              2 2/3 teaspoons   salt 

¼ cup             shortening        1/3 cup           shortening

6 ¼ cup           flour             8 ½ cup           flour

 

Filling:

½ cup             sugar             2/3cup            sugar

1 tablespoon      cinnamon          1 1/3             tablespoons cinnamon

 

 

Put flour,  sugar, yeast and salt in mixing bowl and mix well.  Put water and milk in measuring cup with shortening,  warm mixture until shortening melts.  Mix well and forms a stiff dough, adding flour if needed.  Turn out onto floured surface and knead 8-10 minutes until smooth and satiny. Form into ball and put in greased bowl, turning ball to coat all sides.  Cover and let rise until doubled in bulk.  Divide to number of loaves desired.  I use about 19 oz. of dough per loaf.  Roll each loaf out to about 15 X 7 and spread 3-4 tablespoons of sugar-cinnamon mix and roll up the dough. Place into bread pan with seam down. Let rise until doubled in bulk, usually about 1 hour. Bake in conventional oven at 350 degrees about 30 minutes or until crust is dark brown.

showmee55 showmee55
61-65, M
Sep 5, 2012