MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cinnamon Swirl Bread
Categories: Breads, Herbs,
Yield: 32 servings

1/2 oz (2 env) active dry yeast
1/3 c Warm water (115ºF/46ºC)
1 c Warm milk (115ºF/46ºC)
1 c Sugar; divided
2 lg Eggs; room temp
6 tb Butter; softened
1 1/2 ts Salt
6 c A-P flour
2 tb Ground cinnamon

In a large bowl, dissolve yeast in warm water. Add milk,
1/2 cup sugar, eggs, butter, salt and 3 cups flour; beat
on medium speed until smooth. Stir in enough remaining
flour to form a soft dough.

Turn dough onto a floured surface; knead until smooth
and elastic, 6-8 minutes. Place in a greased bowl,
turning once to grease the top. Cover; let rise in a
warm place until doubled, about 1 hour.

Mix cinnamon and remaining 1/2 cup sugar. Punch down
dough. Turn onto a lightly floured surface; divide in
half. Roll each portion into an 18x8-in. rectangle;
sprinkle each with about 1/4 cup cinnamon sugar to
within 1/2" of edges. Roll up jelly-roll style, starting
with a short side; pinch seam to seal. Place in 2
greased 9" X 5" loaf pans, seam side down.

Cover with kitchen towels; let rise in a warm place
until doubled, about 1-1/2 hours.

Bake @ 350ºF/175ºC until golden brown, 30-35 minutes.

Remove from pans to wire racks to cool.

Diane Armstrong, Elm Grove, Wisconsin

Makes: 2 loaves (16 pieces each)

RECIPE FROM: https://www.tasteofhome.com

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