BRAUE HOME BAKERY SPIRAL BREAD DOUGH

2 packages active dry yeast
1 cup warm water
1 cup milk, scalded
2 1/2 teaspoons salt
2 tablespoons sugar
1/4 cup shortening (butter, margarine, or oil)
7 cups all-purpose flour (try your flour variations)
For Spread:
1/2 cup butter or margarine, melted
1 egg, beaten
Filling(s) of choice (recipes follow)

Dissolve yeast in warm water, using your large mixing bowl. Set aside.

Mix milk, salt, sugar, and shortening in another bowl. Spoon milk mixture into yeast-water mixture; stir. Slowly add flour as needed. Mix well until dough is smooth and satiny.

Turn out onto lightly floured board; knead for 12 minutes. Place in greased bowl. Cover with clean cloth, place in warm place for 45 minutes until double in bulk.

Punch dough down and turn out on lightly floured board once more. Let the dough rest while you grease 2 bread pans (9x5x3 inches).

Cut dough in half, and roll into balls, then shape into rectangles 1/4 to 1/2 inch thick (the length of the pan).

Brush with melted butter or margarine and beaten egg. Spread the desired filling over the rectangles (cool cooked fillings before using). Roll jelly-roll fashion, seal edges, and place edge down in pans. Brush tops with melted shortening and cover with clean cloth. Let rise for nearly 1 hour.

Bake in a 400 degrees F. oven for 1 hour. Turn out on racks to cool, or serve warm.

FILLING VARIATIONS
(Mutter’s Own Fillings and Sauces)

"Sorry, do not have measurements of ingredients, as Mother cooked and baked fillings, sauces, and jellies-preserves by faith alone. There are many others, but these are the ones I remember from teen-age days."

ANCHOVY-CAPER FILLING:
Boil anchovy fillets, crushed capers, lemon slices, minced cloves of garlic, chopped parsley, dry white wine, whipped butter. For a sauce add consomme and gravy.

ANCHOVY SPREAD:
Mash and mix anchovy fillets, tomato paste, and minced garlic cloves; beat with egg, cayenne pepper, and paprika.

HERBED BUTTER SPREAD:
Mix well butter, oregano, basil, minced parsley, and garlic.

CINNAMON-BUTTER SPREAD:
Mix butter, cinnamon, and sugar.

PRUNE-APPLE SPREAD:
Boil prunes, apples, and touches of sugar, cinnamon, and lemon juice.

HERB FILLING:
Chopped scallions, chopped parsley, minced garlic cloves, and butter. Cook till not quite browned; then add beaten egg, salt, Tabasco sauce, and black pepper to taste, mixing well.

DATE-NUT FILLING:
Mix chopped dates, chopped nuts (your favorites), and grated lemon rind.

CRANBERRY FILLING:
Cook cranberries sugar over heat until cranberries pop open.

RAISIN-FRUIT FILLING:
Mix raisins (or currants), chopped candied fruit (citron and cherries), cinnamon, butter, and sugar.

Makes 2 loaves
Adapted from source: Uncle John's Original Bread Book, 1976