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 Pub date
2008-01-03

Cinnamon Bread Recipes

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Makes 3 servings


    6 to 7 cups flour                                              
    1 cup sugar                                                    
    2 packages yeast active dry                                    
    1 teaspoon salt                                                
    1 1/2 cups milk                                                
    1/2 cup butter                                                 
    4 eggs                                                         
    4 teaspoons cinnamon ground                                    
    1/2 cup butter softened                                        
    6 tablespoons butter melted                                    

In a large mixer bowl, mix 2 cups of the flour, 1/2 cup of the sugar, yeast and salt; set aside.

In a small saucepan over medium heat, heat milk and 1/2 cup butter until warm (125?. With mixer at low speed, add milk mixture to dry ingredients; scrape bowl and beat at high speed for 2 minutes.

Add 1 cup of the flour and eggs; beat at medium speed for 3 minutes. Add remaining 3 to 4 cups flour to make a stiff dough. On a lightly floured surface, knead until smooth and elastic. Place in a greased bowl; turn to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 60 minutes.

Punch down dough. On a lightly floured surface, knead lightly anddivide into three portions; cover and let rest for 10 minutes. On a lightly floured surface, roll out one portion to a 15 x 9-inch rectangle.

Grease three 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans. In a small bowl, combine remaining 1/2 cup sugar and cinnamon. Spread one-third of the softened butter on dough. Sprinkle with one-third of the sugar mixture. Starting from the long side, roll as for a jelly roll. Fold ends in, bringing together in the middle and seal.* Place in pan. Repeat with remaining dough. Cover and let rise in a warm place, free from drafts, until doubled, about 45 minutes.

With a sharp knife, make several slashes across each loaf. Drizzle each of the three loaves with 1 1/2 tablespoons of the melted butter. Bake in a preheated 325?oven for 35 to 45 minutes or until loaf sounds hollow when tapped. Brush with remaining melted butter; cool in pans for 5 minutes. Remove from pans and cool on wire racks.
*Twisting the loaf after it is formed helps to distribute the butter and sugar-cinnamon more evenly.

 



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