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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 32 |
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Your family will be impressed with the soft texture and appealing swirls of cinnamon in these lovely breakfast loaves shared by Diane Armstrong of Elm Grove, Wisconsin. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/3 cup warm water (110° to 115°) |
1 cup warm milk (110° to 115°) |
1 cup sugar, divided |
2 eggs, lightly beaten |
6 tablespoons butter, softened |
1-1/2 teaspoons salt |
5-1/2 to 6 cups king arthur unbleached all-purpose flour |
2 tablespoons ground cinnamon |
Directions:
1. In a large bowl, dissolve yeast in water. Add the milk, 1/2 cup sugar, eggs, butter, salt and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; divide in half. Roll each half into an 18-in. x 8-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over the dough. Roll up each rectangle from a short side; pinch seam to seal.
4. Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1-1/2 hours.
5. Bake at 350° for 30-35 minutes or until golden brown. Remove from pans and cool on wire racks. Yield: 2 loaves (16 slices each).
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