Cinnamon Swirl Bread
recipelink.com Chat Room Recipe Swap - 2001-08-26

1 pkg active dry yeast
1/2 cup warm water
2 cups scalded milk, cooled
1/3 cup sugar
2 tsp salt
1/4 cup shortening
6 1/4 cups sifted flour
1/2 cup sugar
1 tbsp cinnamon
1 1/2 tsp water

Soften yeast in water. Combine milk, sugar, salt and shortening. Cool to lukewarm. Stir in 2 cups flour. Beat well. Add yeast, mix. Add enough flour to make moderately stiff dough. Turn out onto floured work surface, knead 8-10 minutes until smooth and satiny. Shape into ball, place in greased bowl, turn once to grease top. Cover, let rise until doubled in bulk, 1 1/4 hours. Punch down. Cut dough into 2 portions, roll dough to two 15x7-inch rectangles. Combine 1/2 sugar, cinnamon, spread half over each bread. Roll into loaves. Place in greased and floured 9x5x3-inch loaf pans. Cover and let rise until doubled in bulk (60 minutes) Bake in preheated 375 F oven for 30 minutes.