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Cinnamon Swirl Bread

Source of Recipe


From "Taste of Home Farmhouse Favorites"



List of Ingredients



• 2 packages ( ¼ ounce each) active dry yeast
  
• 1/3 cup warm water (110° to 115° F)
  
• 1 cup warm whole milk (110° to 115° F)
  
• 1 cup sugar, divided
  
• 2 large eggs, room temperature
  
• 6 Tbsp butter, softened
  
• 1½ tsp salt
  
• 5½ to 6 cups all-purpose flour
  
• 2 Tbsp ground cinnamon
  






Instructions



1. In a large bowl, dissolve the 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.
   
   
2. Turn dough onto a floured surface; knead until smooth and elastic, 6 to 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.
   
   
3. Mix cinnamon and remaining sugar. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x8-inch rectangle; sprinkle each with about ¼ cup cinnamon sugar to within ½ inch of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal.
   
   
4. Place in two greased 9x5-inch loaf pans, seam side down.
   
   
5. Cover with kitchen towels; let rise in a warm place until doubled, about 1½ hours.
   
   
6. Preheat oven to 350° F.
   Bake until golden brown, 30 to 35 minutes. Remove from pans to wire racks to cool.
   
   Makes 2 loaves