Recipe: Cinnamon Custard Swirl Bread (1874 Stonehouse on Mulberry Hill B&B)

CINNAMON CUSTARD SWIRL BREAD

"This bread makes great French toast."

5 to 5 1/2 cups of all-purpose flour, divided use
2 packages active dry yeast (2 tablespoons)
1 (3 oz) package of egg-custard mix
1 teaspoons of salt
1 cup milk
1/2 cup water
1/4 cup plus 2 tablespoons butter or margarine, divided use
2 eggs
1/2 cup plus 1 1/2 tablespoons sugar, divided use
1 tablespoon plus 1 teaspoon ground cinnamon, divided use

Combine 2 cups flour, yeast, custard mix and salt in a large mixing bowl; mix well.

Heat milk, 1/2 cup water and 1/4 cup butter in saucepan until warm (120 to 130 degrees F), butter need not be melted.

Add milk mixture and eggs to flour mixture. Mix at low speed until moistened, then mix for 3 minutes at medium speed.

By hand, stir in enough remaining flour to make a firm dough. Knead on floured board until smooth and elastic (5 to 8 minutes). Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled in bulk (about 1 hour).

For the filling, combine 1/2 cup sugar and 1 tablespoon cinnamon, and set aside.

Punch dough down and divide into two parts. On lightly floured surface, roll each half to a 14x7-inch rectangle. Spread each with 1 tablespoon softened butter and sprinkle with sugar and cinnamon filling. Roll up tightly, pressing dough into roll with each turn. Pinch ends and edges to seal.

Place in 2 greased 9x5-inch loaf pans. Cover and let rise in warm place until doubled in bulk (about 1 hour).

Bake in preheated 375 degree F oven for 35-40 minutes. Brush tops with melted butter and sprinkle with mixture of the remaining 1 1/2 tablespoons of sugar and 1 teaspoon cinnamon. Remove from pans and cool on rack.

From: Kathy/MA
Source: Carrie Riggs, innkeeper of 1874 Stonehouse on Mulberry Hill B&B.