Egg bread (cinnamon)
20 servings
Ingredients
| Quantity | 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) |
Directions
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