Recipe: Pyrex Bake-A-Round Cinnamon Nut Bread

PYREX BAKE-A-ROUND CINNAMON NUT BREAD
Makes 1 Loaf

1 recipe for basic white bread or loaf frozen bread, defrosted
2 tablespoons brown sugar
1 teaspoon ground cinnamon
2 tablespoons currants or raisins
2 tablespoons finely chopped nuts
melted butter

Roll dough into rectangle 6 by 18-inches (do not butter top). Sprinkle with mixture of brown sugar, cinnamon, currants and nuts. Leave 1/2-inch around edges uncovered. With rolling pin, gently press filling into dough. Starting with narrow end, roll up, jelly-roll fashion; seal about every half turn. Seal the ends very well.

Center dough in greased tube; butter ends of loaf. Cover ends of tube and place tube in rack. Let dough rise in a warm, draft-free place until almost doubled (Time will depend on the dough used).

Bake at time and temperature suggested for bread. Slide bread from tube onto rack; brush with melted butter.

Source: Pyrex Bake-A-Round instruction sheet