Rolled Cinnamon Bread
|Melted butter||1 Tablespoon|
|Evaporated milk||1 Cup (16 tbs)|
|Bread flour||6 Cup (96 tbs) (approximate)|
|Boiling water||1 Cup (16 tbs)|
|Salt||To Taste (good pinch)|
|Cake yeast||1 Tablespoon|
|Water||1⁄4 Cup (4 tbs), tepid|
Pour boiling water over sugar, salt and butter.
Add milk and cool to lukewarm.
Soften yeast in tepid water and add to milk mixture.
Add flour, 1/2 cup at a time.
Mix until smooth after each addition.
Knead dough thoroughly.
Cover and let rise until doubled in bulk.
Knead down and divide into two portions.
Pat each piece into a sheet about 9" square.
Sprinkle with mixture of brown sugar and cinnamon and roll up.
Place in greased loaf pans and leave to rise again (the seam side must be down).
Bake in a hot oven for 15 minutes.
Reduce heat to 375° F and bake for another half-an-hour.
An interesting way is to form the two rolls into two rings on a greased baking sheet.
Cut each one at 1" intervals almost through with a pair of scissors.
Flip the resultant slices over.
While warm, spread with water icing and sprinkle with chopped nuts.