Cinnamon Swirl Bread
by RetroRuth | Nov 2, 2018 |
From Better Homes and Gardens All-Time Favorite Bread Recipes, 1979
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[cooked-sharing]
6 cups all-purpose flour (may need up to 7 cups)
2 packages active dry yeast
2 cups milk
¼ cup sugar
¼ cup butter or margarine
2 tsp salt
3 eggs
1In a large mixer bowl, combine 3 cups of the flour and the yeast.
2In saucepan, heat milk, sugar, butter and salt just till warm (115° to 120°) and butter is almost melted; stir constantly.
3Add to flour mixture; add eggs. Beat at low speed of electric mixer ½ minute, scraping bowl. Beat 3 minutes at high speed.
4Stir in as much remaining flour as you can mix in with a spoon.
5Turn out on to lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total)
6Shape into a ball. Place in lightly greased bowl, turn once to grease surface. Cover; let rise in warm place until double (about 1-1/4 hours)
7Punch down, divide loaf in half. Cover, let rest 10 minutes.
8Roll each half of dough into a 15 x 7 rectangle. Brush entire surface lightly with water.
9Combine ½ cup sugar and 2 teaspoons ground cinnamon; sprinkle half the sugar mixture over each rectangle.
10Beginning with narrow end, roll up jelly roll style; seal edge and ends. Place, sealed edges down in a greased loaf pan.
11Cover; let rise until nearly double (35 to 45 mins)
12Bake in 375° for 35 to 40 minutes or till done, covering with foil for the last 15 minutes to prevent overbrowning.
13Remove from pans, cool on wire rack.
Yield: 2 loaves
Ingredients
6 cups all-purpose flour (may need up to 7 cups)
2 packages active dry yeast
2 cups milk
¼ cup sugar
¼ cup butter or margarine
2 tsp salt
3 eggs
Directions
1In a large mixer bowl, combine 3 cups of the flour and the yeast.
2In saucepan, heat milk, sugar, butter and salt just till warm (115° to 120°) and butter is almost melted; stir constantly.
3Add to flour mixture; add eggs. Beat at low speed of electric mixer ½ minute, scraping bowl. Beat 3 minutes at high speed.
4Stir in as much remaining flour as you can mix in with a spoon.
5Turn out on to lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total)
6Shape into a ball. Place in lightly greased bowl, turn once to grease surface. Cover; let rise in warm place until double (about 1-1/4 hours)
7Punch down, divide loaf in half. Cover, let rest 10 minutes.
8Roll each half of dough into a 15 x 7 rectangle. Brush entire surface lightly with water.
9Combine ½ cup sugar and 2 teaspoons ground cinnamon; sprinkle half the sugar mixture over each rectangle.
10Beginning with narrow end, roll up jelly roll style; seal edge and ends. Place, sealed edges down in a greased loaf pan.
11Cover; let rise until nearly double (35 to 45 mins)
12Bake in 375° for 35 to 40 minutes or till done, covering with foil for the last 15 minutes to prevent overbrowning.
13Remove from pans, cool on wire rack.
Yield: 2 loaves
AuthorRetroRuth