Friday, March 17, 2017

Cinnamon Swirl Bread

Cinnamon Swirl Bread

For the ingredients I used 2 packages active dry yeast, 1/3 cup warm water, 1 cup warm milk, 1 cup sugar, divided, 2 eggs, lightly beaten, 6 tablespoons butter, softened, 1- ½ teaspoon salt, 5 ½ to 6 cups flour, 2 tablespoon ground cinnamon. For the directions: In a large bowl, dissolve yeast in water. Add the milk, ½ cup sugar, eggs, butter, salt, and 2 ½ 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. 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; pinch seam to seal. Place seam down into greased loaf pans. Cover and let rise until doubled, about 1 ½ hours. Bake at 350 for 30-35 minutes or until golden brown. Remove from pans and cool on wire racks. The taste of the bread was little but doughy but perfectly golden brown.

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