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Cinnamon Bread |
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Serves: 3 Print this Recipe2 cups flour 1/2 cup sugar 2 packages yeast active dry 1 teaspoon salt 1 1/2 cups milk 1/2 cup butter real 4 to 5 cups flour 4 eggs 1/2 cup sugar 4 teaspoons cinnamon ground 1/2 cup butter real, softened 6 tablespoons butter real, melted In a large mixer bowl combine flour, sugar, yeast and salt. In a small saucepan heat milk and butter until warm (125° F.) With mixer at low speed add milk mixture to dry ingredients; scrape bowl and beat at high speed for 2 minutes. Add 1 cup flour and eggs; beat at medium speed for 3 minutes. Add remaining flour to make a stiff dough. On a lightly floured surface knead until smooth and elastic. Place in a greased bowl; turn to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 60 minutes. Punch down dough. On a lightly floured surface knead lightly and divide into three portions; cover and let rest 10 minutes. On a lightly floured surface roll out one portion to a 15 x 9-inch rectangle. Grease three 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans. In a small bowl combine sugar and cinnamon. Spread one-third of the butter on dough. Sprinkle with one-third of the sugar mixture. Starting from the long side, roll as for a jelly roll. Fold ends in, bringing them together in the middle and seal.* Place in pan. Repeat with remaining dough. Cover and let rise in a warm place, free from drafts, until doubled, about 45 minutes. With a sharp knife make several slashes across each loaf. Drizzle each of the three loaves with 1 1/2 tablespoons butter. Bake in a preheated 325° F. oven for 35 to 45 minutes or until done Brush with remaining butter; cool for 5 minutes in pans. Remove from pans; cool on wire racks. * Twisting the loaf after it is formed helps to distribute the butter and sugar-cinnamon more evenly. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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