Cinnamon Swirl Loaf
|Flour||7 1⁄2 Cup (120 tbs) (7- 7 1/2)|
|Butter||1 , softened|
|Active dry yeast||1|
|Milk||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vegetable shortening||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Cinnamon||1 1⁄2 Tablespoon|
In large mixer bowl, combine 3 1/2 cups of the flour and the yeast.
In saucepan, heat together milk, the 1/2 cup sugar, the vegetable shortening, water, and salt just until warm; stir occasionally to melt vegetable shortening.
Add to dry ingredients in mixer bowl; add eggs.
Beat at low speed of electric mixer for 1/2 minute; scrape sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in enough of the remaining flour to make a soft dough.
Turn out on lightly floured surface; knead until smooth.
Place in greased bowl; turn once to grease surface.
Cover; let rise until double, 1 1/2 to 2 hours.
Punch down; divide in half.
Cover and let rest 10 minutes.
Roll each half to 15x7 inch rectangle, about 1/2 inch thick.
Combine the 3/4 cup sugar and the cinnamon.
Brush entire surface of dough with water.
Sprinkle with all but 2 tablespoons of the cinnamon sugar mixture.
Roll up jelly roll fashion, beginning with narrow side.
Seal long edge.
Place sealed edge down, in 2 greased 9x5x3 inch loaf pans.
Let rise until almost double, 45 to 60 minutes.
Just before baking, brush loaves with softened butter and sprinkle with the reserved cinnamon sugar.
Bake at 375° for 35 to 40 minutes or until done.
If crust browns too quickly, cover with foil the last 15 to 20 minutes of baking.
When cool, drizzle with Confectioners Sugar Glaze.