Recipe: Cinnamon Swirl Bread

Cinnamon Swirl Bread
Source: Better Homes and Gardens Cookbook
Makes 2 loaves

6 3/4 cups flour
2 packages dry yeast
2 cups milk
1/4 cup sugar
1/4 cup margarine
2 teaspoons salt
3 eggs

CINNAMON SUGAR
1/2 cup sugar
2 teaspoons cinnamon
water

In a large mixing bowl, combine 3 cups flour and yeast.

In a saucepan heat milk, sugar and margarine just until warm (115 to 120 degrees F) and margarine is almost melted, stir constantly. Add to flour mixture; add eggs. Beat at low speed 1/2 minute while scraping bowl. Beat 3 minutes at high speed. Stir in as much remaining flour that you can stir with a spoon. Turn dough onto lightly floured board. Knead in enough flour to make a moderately stiff dough. Knead until smooth and elastic; 6 to 8 minutes. Shape into a ball. Place in a greased bowl and round-up. Let rise in a warm place until double; about 1 1/4 hours.

Punch down and divide dough into 2 pieces. Roll out dough and brush with water. Sprinkle half of cinnamon mixture over dough. Roll up as for a jelly roll and seal. Shape into a loaf and place in greased 9 x 5-inch loaf pan. Repeat with second piece of dough. Let rise until nearly double; 35 to 45 minutes.

Bake in a 375 degree F oven for 35 to 40 minutes. To prevent over browning cover with foil during the last 15 minutes of baking. The bread is done when a instant read thermometor measures 200 degrees F.