Cinnamon Bread Ingredients
- 6 1/2 to 7 1/2 cups flour
- 6 tbsp sugar
- 1 1/2 tsp salt
- 2 packages yeast (about 2 tbsp dry yeast)
- 1 3/4 cup dry milk
- 1/3 cup butter
- 3 eggs (room temperature)
Topping
- 1 cup sugar
- 2 tsp cinnamon
- Butter, melted (Used in between before rolling up)
Place sugar, salt, yeast, and 2 cups flour in mixing bowl. Heat milk, butter, in saucepan to 130° F. Pour warm liquids into mixing bowl and beat at medium speed. Add warms eggs and 1/2 cup flour, beat at high speed two minutes. Turn out on to floured surface. Knead until smooth and elastic. (8—10 minutes). Place in greased howl, turning to grease top. Cover and let rise in the usual way 35 minutes. Put pan in hot water and cover with dish towels. Combine sugar and cinnamon. Melt butter. Punch dough down; divide in half. Roll each half tc 14 x 9 rectangle. Brush lightly with melted margarine and sprinkle with sugar and cinnamon mixture. Beginning at 9” end, roll tightly as for a jelly roll and shape into loaves. Seal ends tightly and fold sealed ends under. Place in two greased 9 x 5 x 3 inch loaf pans seam side down. Cover, let rise for 35 minutes. Put pans in pan of hot water and cover with dish towels. Bake on middle rack at 350° F for 35-45 minutes. Check bread after 20 minutes. If it is browning put a piece of aluminum foil on it loosely.
