Cinnamon swirl bread

Yield: 2 servings

Measure Ingredient
1 pack Active dry yeast
½ cup Warm water
2 cups Scalded milk,cooled
⅓ cup Sugar
2 teaspoons Salt
¼ cup Shortening
6¼ cup Sifted flour
½ cup Sugar
1 tablespoon Cinnamon
1½ teaspoon Water

Soften yeast in water. Combine milk, sugar, salt and shortening. Cool to lukewarm. Stir in 2 cups flour. Beat well. Add yeast, mix. Add enough flour to make moderately stiff dough. Turn out onto floured work surface, knead 8-10 minutesuntil smooth and satiny. Shape into ball, place in greased bowl, turn once to grease top. Cover, let rise until doubled in bulk, 1¼ hours. Punch down. Cut dough into 2 portions, roll dough to two 15x7 inch rectangles. Combine ½ sugar, cinnamon, spread half over each bread. Roll into loaves. Place in greased and floured 9x5x3 inch loaf pans. Cover and let rise until doubled in bulk (60 minutes) Bake in preheated 375 F oven for 30 minutes

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