 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
Preparation time does not include the 2 1/2 hours needed for the dough to rise twice. Ingredients:
2 (1/4 ounce) packages active dry yeast |
1/3 cup water, warm |
1 cup milk, warm |
1 cup granulated sugar, divided |
2 eggs, lightly beaten |
6 tablespoons unsalted butter, softened |
1 1/2 teaspoons salt |
6 cups all-purpose flour |
2 tablespoons ground cinnamon |
Directions:
1. In a large bowl, dissolve yeast in warm water, then add the milk, 1/2 cup of the sugar, eggs, butter, salt & 2 1/2 cups of the flour, beating until smooth. Stir in enough of the remaining flour to form a soft dough.
2. Turn onto a floured surface, then knead for 6 to 8 minutes or until smooth & elastic.
3. Place in a greased bowl, turning once to grease the top, then cover & let rise in a warm place about 1 hour or until doubled.
4. Grease two 9 x5 loaf pans.
5. Punch dough down, then divide in half. Roll each half into an 18 x8 rectangle.
6. In a small bowl, combine cinnamon & remaining 1/2 cup of sugar, then sprinkle this cinnamon mixture over the dough, before rolling each rectangle up from a short side. Pinch the seam to seal the dough.
7. Place seam side down in the prepared loaf pans, then cover them & let rise until doubled, about 1 1/2 hours.
8. Preheat the oven to 350 degrees F & bake the loaves for 30-35 minutes or until golden brown.
9. Remove from pans & cool on wire racks.
|
|