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Recipe: Cinnamon Swirl Bread (yeast bread, 2 loaves, Today's Farmer magazine

Breads - Yeast Breads
CINNAMON SWIRL BREAD

1 cup milk, scalded
1/4 cup butter
1/4 and 1/3 cup sugar, divided use
1 teaspoon salt
1 package active dry yeast
1/4 cup lukewarm water
5 cups flour, sifted, divided use
2 eggs
2 tablespoons butter, melted
1/3 cup sugar
1 tablespoon ground cinnamon
Glaze (recipe follows)

Combine milk, butter, 1/4 cup sugar and salt in a large bowl; cool to lukewarm.

Dissolve yeast in 1/4 cup lukewarm water and add to milk mixture. Add 2 cups flour; beat well. Blend in eggs. Add enough remaining flour to make a soft dough in a greased bowl. Place in a warm place and let rise until doubled, about 1 hour.

Divide dough into halves. Roll each half into an 8x10-inch rectangle. Brush with melted butter.

Combine the remaining 1/3 cup sugar and cinnamon and sprinkle evenly over dough rectangles. Roll up like a jelly roll starting at narrow end. Place, seam side down, in a greased 9x5x3-inch loaf pan. Repeat with other dough half. Allow to rise until doubled.

Bake at 350 degrees F for 30 minutes or until done; cool. Drizzle glaze over tops of cooled loaves.

GLAZE

1 cup confectioners sugar, sifted
4 teaspoons milk
1/2 teaspoon vanilla

Mix ingredients for the glaze together until smooth.

Makes 2 loaves
Source: Mary Woodfin, Puxico, MO in Today's Farmer magazine, December 2000/January 2001
MsgID: 0224777
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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