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Laura's Cinnamon Swirl Bread
Served with And There Was Light 2 packages (1/4 ounce each) active dry yeast 1/3 cup warm water 1 cup warm milk 2 eggs, lightly beaten 1 cup sugar, divided 6 tablespoons butter or margarine, softened 1-1/2 teaspoons salt 5-1/2 to 6 cups all-purpose flour 2 tablespoons ground cinnamon In a mixing bowl, dissolve yeast in water. Add milk, eggs, 1/2 cup sugar, butter, salt and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased Bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Roll each half into an 18-in. x 8-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over the dough. Roll up each rectangle from a short side side; pinch seam to seal. Place seam side down in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 1-1/2 hours. Bake at 350º for 30-35 minutes or until golden brown. Remove from pans and cool on wire racks. Yield: 2 loaves. Alternate method: (makes one loaf in a bread machine) 1/6 cup warm water 1/2 cup warm milk 1 egg 3 tablespoons butter or margarine, softened 3/4 teaspoon salt 3 cups all-purpose flour 1/4 cup sugar 2-1/4 teaspoons yeast 1 tablespoons ground cinnamon 1/4 cup sugar Place first 8 ingredients in bread maker in order and run on dough setting. Roll dough into an 18-in. x 8-in. rectangle. Combine cinnamon and sugar, sprinkle over the dough. Roll rectangle from a short side; pinch seam to seal. Place seam side down in a greased 9-in. x 5-in. x 3-in. loaf pan. Cover and let rise until doubled, about 1-1/2 hours. Bake at 350º for 30-35 minutes or until golden brown. Remove from pan and cool on wire rack. Yield: 1 loaf. |