May 25, 2008

Cinnamon Swirl Bread

1 pkg active dry yeast¼ cup warm water
2 cups milk, scalded (this means…heat up until right before it boils…so there are little bubbles on top)
1/3 cup sugar
2 tsp salt
¼ cup shortening
5 ¾ to 6 ¼ cups all-purpose flour

Soften active dry yeast in warm water. Combine hot milk, sugar, salt, and shortening. Cool to lukewarm. Stir in 2 cups of the flour; beat well. Add the softened yeast; mix. Add enough of remaining flour to make a moderately stiff dough. Turn out on lightly floured surface; knead till smooth and satiny (8 to 10 minutes). Shape in a ball; place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place till double (about 1 ¼ hours). Punch down.

Roll dough into two 15x7-inch rectangles. Combine ½ cup sugar with 1 Tbs cinnamon; spread half over each rectangle. Sprinkle 1 ½ teaspoons water over each. Roll into loaves. Place in 2 greased 9x5x3-inch loaf pans. Cover and let rise till double (45 to 60 minutes). Bake at 375 degrees F for 30 minutes. Makes 2 loaves.