Cinnamon Swirl Loaf
Source of Recipe
Sunday Dinner
List of Ingredients
6 to 6 1/2 cups all-purpose flour
1/3 cup sugar
2 packages QuickRise Yeast
1 1/2 teaspoons salt
1 cup milk
1/2 cup water
1/3 cup butter or margarine, cut into pieces
2 eggs
3 tablespoons butter or margarine, melted
1/4 cup sugar
2 teaspoons Ground Cinnamon
1 (8-ounce) package imported chopped or snipped pitted dates
1 egg white, lightly beaten
Crumb Topping (recipe follows)
Recipe
In large bowl, combine 2 cups flour, 1/3 cup sugar, undissolved
yeast, and salt. Heat milk, water, and 1/3 cup butter until very
warm (120 to 130oF); stir into dry ingredients. Stir in eggs and
enough remaining flour to make soft dough. Knead on lightly floured
surface until smooth and elastic, about 6 to 8 minutes. Cover; let
rest on floured surface 10 minutes.
To fill and shape loaves: Divide dough in half. Roll each half to 16
x 7-inch rectangle. Brush each rectangle with 3 tablespoons melted
butter to within 1 inch of edges. Combine 1/4 cup sugar, cinnamon,
and dates; sprinkle evenly over dough. Beginning at short end of
each rectangle, roll up tightly as for jelly roll; pinch seams and
ends to seal. Place, seam sides down, in 2 greased 9 x 5-inch loaf
pans. Cover; let rise in warm place until doubled, about 30 to 45
minutes.
Brush loaves with egg white; sprinkle with Crumb Topping. Bake at
375oF for 40 to 45 minutes or until done. Remove from pans; let cool
on wire racks. Makes 2 loaves.
Crumb Topping: In small bowl, combine 1/2 cup all-purpose flour, 1/3
cup firmly packed light brown sugar, and 1 teaspoon Ground Cinnamon.
Cut in 3 tablespoons cold butter or margarine until mixture
resembles coarse crumbs.
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