Yield: 20 servings
Measure | Ingredient |
---|---|
7¼ cup | FLOUR (BREAD FLOUR PREFERED) |
2 packs | YEAST (RAPID RISE) |
2 cups | MILK |
¼ cup | SUGAR |
¼ cup | BUTTER OR MARGARINE |
2 teaspoons | SALT |
3 eaches | EGGS (ROOM TEMPERATURE) |
MIX 3c FLOUR AND YEAST IN LARGE BOWL - HEAT MILK, SUGAR, BUTTER AND SALT IN SAUCE PAN UNTIL WARM (115 DEG) - ADD WARM LIQUID TO DRY MIX AND BEAT AT HIGH SPEED FOR 3 MIN. - ADD REMAINING FLOUR 1c AT A TIME AND THEN KNEAD DOUGH TILL SMOOTH - LET RISE TILL DOUBLED IN SIZE THEN PUNCH DOWN ROLL OUT - SPREAD WITH CINNIMON-SUGAR MIX (PAINT DOUGH WITH MELTED BUTTER IF DESIRED BEFORE PUTTING ON CINNIMON) THEN ROLL DOUGH IN LOG AND CUT IN HALF - PLACE IN 2 BREAD PANS AND LET RISE TILL DOUBLED IN SIZE - BAKE AT 350 DEG. FOR 30 MIN. - REMOVE FROM PANS AND PAINT TOPS WITH BUTTER FOR SOFT CRUST OR WITH MILK FOR HARD CRUST.
MAKES 2 LOAVES, (18 SERVINGS PER LOAF).
NOTE: PER SERVING, CAL. 109; FAT 2.0g; SODIUM 150mg