Tuesday, October 6, 2009

Cinnamon Swirl Bread

Difficulty: ***

This was is labeled Egg Bread in the Better Homes and Gardens Cookbook. I've adapted it over the years to make cinnamon rolls and this especially yummy cinnamon bread. Enjoy!

Ingredients:

Bread:
2 cups of milk
1/4 cup of sugar
1/4 cup of margarine
2 teaspoons salt
2 packages active dry yeast
3 eggs
6 3/4 to 7 1/4 cups all purpose flour

Cinnamon:
1/2 cup sugar
2 teaspoons ground cinnamon

Instructions:

In a large mixer bowl, combine 3 cups of flour and the yeast. In a saucepan, heat milk, sugar, butter and salt until just warm (115 to 120 degrees). Add to flour mixture. Add eggs. Beat at low speed of mixer 1/2 minute, scraping often. Then best 3 minutes at high speed.

Stir in as much remaining flour as you can with your mixer or a spoon. Turn out on a lightly floured surface. Knead gently until dough is smooth and elastic ( 6 to 8 mins). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place until double. (Cookbook says 1.25 hours. Try more like 2 to 2.5 hours).

When it's doubled, punch down, divide in half, and let it rest for two minutes.

Roll each half of dough into 15 x 7 rectangle. Brush entire surface with margarine. Combine 1/2 cup sugar with 2 teaspoons ground cinnamon; sprinkle half the mixture over the dough. Beginning with the narrow end, roll up jelly roll style. Seal edges and ends. Place, sealed edges down in a greased loaf pan. Repeat the process for the second loaf.

Cover and let rise until double. (About an hour)

Bake in a 375 degree oven for 30-40 minutes or until done. Cover with foil for the last 15 minutes to keep top from over browning. Remove from pans and cool on a wire rack.
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