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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 16 |
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Lois also uses her bread mix to create this beautiful breakfast loaf swirled with cinnamon and nuts and topped with a sweet and simple icing. -Lois Fleming, Monroeville, Pennsylvania Ingredients:
3-1/2 to 4 cups shortcut bread mix |
1 package (1/4 ounce) quick-rise yeast |
1 cup warm water (120° to 130°) |
1 egg |
3 tablespoons butter, melted, divided |
1/4 cup sugar |
1/4 cup chopped nuts |
1-1/2 teaspoons ground cinnamon |
icing: |
1/2 cup confectioners' sugar |
1 tablespoon milk |
1/2 teaspoon vanilla extract |
Directions:
1. In a bowl, combine 1 cup bread mix and yeast. Add water, egg and 2 tablespoons butter; beat until smooth. Stir in enough remaining bread mix to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.
2. On a floured surface, roll dough into an 18-in. x 8-in. rectangle. Brush with remaining butter. Combine sugar, nuts and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting with a sort side; seal edges. Place seam side down in a greased 9-in. x 5-in. loaf pan. Place a heat-proof bowl on work surface; fill half full with boiling water. Cover bowl with a baking sheet. Place loaf pan on baking sheet; cover and let rise for 20 minutes.
3. Bake at 350° for 30-35 minutes or until golden brown. Remove from pan and cool on a wire rack. Combine icing ingredients; drizzle over loaf. Yield: 1 loaf.
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