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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 8 |
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A perfect breakfast treat. Ingredients:
7 -7 1/2 cups all-purpose flour |
2 (1/4 ounce) packages active dry yeast |
2 cups milk |
1/2 cup sugar |
1/2 cup shortening |
2 teaspoons salt |
2 eggs |
1/2 cup sugar |
2 teaspoons ground cinnamon |
Directions:
1. In large mixer bowl combine 3 1/2 cups of the flour and the yeast.
2. In saucepan heat milk, 1/2 cup sugar, shortening, and salt just till warm (115-120°), stirring constantly to melt shortening. Add to dry mixture in mixer bowl; add eggs. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed.
3. By hand, stir in enough of the remaining flour to make a moderately soft dough. Turn out on lightly floured surface and knead till smooth and elastic (5 to 8 minutes). Shape into a ball. Place in lightly greased bowl, turning once to grease surface.
4. Cover; let rise in warm place till double (about 1 hour). Punch dough down; turn out on lightly floured surface. Divide in half. Cover, let rest 10 minutes. Roll each half into a 15 x 7-inch rectangle. Brush entire surface with water.
5. Combine the 1/2 cup sugar and the ground cinnamon. Spread each rectangle with half the sugar-cinnamon mixture. Roll dough up as for jelly-roll, beginning with narrow side. Seal long edge and ends. Place, sealed edge down, in 2 greased 9x5x3-inch loaf pans. Cover and let rise in warm place till almost double (35 to 45 minutes).
6. Bake at 375° till done, 35-45 minutes. (If crust browns too quickly, cover with foil last 15 minutes of baking.) Remove bread from pans and cool on wire racks.
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