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Cinnamon Swirl Bread for 24




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




1 cup milk
2 eggs
1/4 cup margarine or butter
4 cups bread flour
1/4 cup granulated sugar
1 teaspoon salt
1-1/2 teaspoons active dry yeast or bread machine yeast
1/2 cup chopped walnuts or pecans, toasted
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
2 tablespoons margarine or butter
Sifted powdered sugar


Recipe



1.Add the first 7 ingredients to a 2-pound bread machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough. Punch down. Cover and let rest for 10 minutes.
2.Meanwhile, for filling, in a medium bowl stir together the walnuts or pecans, brown sugar, and cinnamon. Set aside.
3.Divide dough in half. On a lightly floured surface, roll each half into a 14x9-inch rectangle. Spread one rectangle with 1 tablespoon margarine or butter and sprinkle with half of the filling. Starting from both short sides, roll up each side into a spiral toward the center. Repeat with remaining dough rectangle, margarine and filling to make a second loaf. Place, rolled side up, in two greased 9x5x3- or 8x4x2-inch loaf pans. Cover; let rise about 30 minutes or until nearly double.
4.Bake in a 350 degree F. oven about 30 minutes or until bread sounds hollow when lightly tapped. If necessary, loosely cover with foil the last 10 minutes to prevent overbrowning. Remove from pan; cool on wire rack. Before serving, sprinkle with powdered sugar. Makes 2 loaves (24 servings).
Make-Ahead Tip: Bake and cool bread. Do not dust with powdered sugar. Wrap in foil and place in large plastic freezer bag or freezer container. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator or 2 hours at room temperature. Place foil-wrapped frozen bread in a 300 degree F. oven for 25 minutes or just until warm. Serve as above.