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Cinnamon Swirl Bread

11/14/2012

6-7 c. All-purpose ? our
1/3 c. sugar
1 ½ tsp. salt
2 packages active dry yeast
1 c. milk
¾ c. water
1/3 c. butter
3 eggs, lightly beaten
3 Tbsp. butter, melted
½ c. Sugar
2 tsp. cinnamon

In large mixing bowl, stir together 2 cups ? our, sugar, salt and undisolved yeast. Combine milk, water and 1/3 c. butter in saucepan. Heat over low temperature until liquids are warm (about 120 degrees). Butter does not need to melt. Add to dry ingredients and beat about 2 minutes at medium speed, scraping bowl occasionally. Add eggs and ½ c. ? our; beat at high speed 2 minutes. Stir in enough ?our to make
a stiff dough. Turn dough onto lightly ? oured board; knead 8 minutes or until smooth and elastic. Place in greased bowl, turn once to grease top of dough. Cover and let rise in warm place free from draft, until doubled in bulk. punch down; divide dough in half. Roll each half to a 14 x 9 inch rectangle. Brush with half of melted butter. Combine
sugar and cinnamon; sprinkle half of mixture over dough. Beginning at 9-inch end, roll dough as for jelly roll and shape into loaf. Place in greased 9 x 5 x 3-inch loaf pan.
Repeat with other half of dough. Cover; let rise in warm
place, free from draft, until double in bulk. Bake at 375 for
45 minutes. If bread browns too quickly, cover with a loose
tent of aluminum foil during baking. Makes 2 loaves.