Tuesday, August 26, 2014

Cinnamon-Swirl Bread

 
I decided to share a recipe today.  I've been making bread for our local farmer's market and doing fairly well.  Each week I sell anywhere between 11-13 loaves.

Cinnamon-Swirl bread is one of the new recipes I tried and I love it.  Of course, anything with cinnamon in it is a keeper. :-)  It has cinnamon-sugar swirled throughout the loaf and is very tasty.



Cinnamon-Swirl recipe.
1 package of yeast
1/4 cup lukewarm water
2 cups milk, scalded
1/2 cup sugar
1/2 cup shortening
2 tsp. salt
7 1/2 to 8 cups of all purpose flour
2 eggs
3/4 cup sugar
1 1/2 Tablespoons cinnamon
soft butter

Dissolve the yeast in the water and set aside. In a pan, scald the milk and then in a large mixing bowl pour it over 1/2 cup sugar, shortening, and salt. Stir to dissolve sugar and then let cool until lukewarm.

Add 3 cups of the flour; mix well. Stir in the yeast and eggs; beat well. Add enough of the remaining flour to make a soft dough. Turn out on a lightly floured surface and knead until smooth and elastic. Place in a lightly greased bowl, turning once to grease the surface. Cover and let rise in warm place til double (1 1/2-2 hours).

Punch down and let rise again till almost double (about an hour). Punch down and divide dough in half. Let rest for 10 minutes.

Roll each half into a 15x7 inch rectangle. Brush with water. Mix 3/4 cup sugar and cinnamon together and reserve 2 Tbsp. Sprinkle sugar mixture on each rectangle.

Roll up and seal long edge. Tuck the ends in and place in greased loaf pan. Brush each loaf with butter and sprinkle remaining sugar mixture on top.

Bake at 375 degrees for 35-40 minutes or until done. If crust starts to brown too quickly cover with aluminum foil the last 10 minutes. Makes 2 loaves.