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From Better Homes and Gardens All-Time Favorite Bread Recipes, 1979

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This is a Tested Recipe!

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 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

1

In a large mixer bowl, combine 3 cups of the flour and the yeast.

2

In saucepan, heat milk, sugar, butter and salt just till warm (115° to 120°) and butter is almost melted; stir constantly.

3

Add to flour mixture; add eggs. Beat at low speed of electric mixer ½ minute, scraping bowl. Beat 3 minutes at high speed.

4

Stir in as much remaining flour as you can mix in with a spoon.

5

Turn 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)

6

Shape 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)

7

Punch down, divide loaf in half. Cover, let rest 10 minutes.

8

Roll each half of dough into a 15 x 7 rectangle. Brush entire surface lightly with water.

9

Combine ½ cup sugar and 2 teaspoons ground cinnamon; sprinkle half the sugar mixture over each rectangle.

10

Beginning with narrow end, roll up jelly roll style; seal edge and ends. Place, sealed edges down in a greased loaf pan.

11

Cover; let rise until nearly double (35 to 45 mins)

12

Bake in 375° for 35 to 40 minutes or till done, covering with foil for the last 15 minutes to prevent overbrowning.

13

Remove from pans, cool on wire rack.
Yield: 2 loaves

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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

1

In a large mixer bowl, combine 3 cups of the flour and the yeast.

2

In saucepan, heat milk, sugar, butter and salt just till warm (115° to 120°) and butter is almost melted; stir constantly.

3

Add to flour mixture; add eggs. Beat at low speed of electric mixer ½ minute, scraping bowl. Beat 3 minutes at high speed.

4

Stir in as much remaining flour as you can mix in with a spoon.

5

Turn 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)

6

Shape 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)

7

Punch down, divide loaf in half. Cover, let rest 10 minutes.

8

Roll each half of dough into a 15 x 7 rectangle. Brush entire surface lightly with water.

9

Combine ½ cup sugar and 2 teaspoons ground cinnamon; sprinkle half the sugar mixture over each rectangle.

10

Beginning with narrow end, roll up jelly roll style; seal edge and ends. Place, sealed edges down in a greased loaf pan.

11

Cover; let rise until nearly double (35 to 45 mins)

12

Bake in 375° for 35 to 40 minutes or till done, covering with foil for the last 15 minutes to prevent overbrowning.

13

Remove from pans, cool on wire rack.
Yield: 2 loaves

Cinnamon Swirl Bread

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