Classic Cinnamon Swirl Loaf
|All purpose flour||7 1⁄2 Cup (120 tbs)|
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Milk||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Ground cinnamon||2 Teaspoon|
|Confectioners icing||1⁄4 Cup (4 tbs)|
In large mixer bowl combine 3 1/2 cups of the flour and the yeast.
In saucepan heat milk, 1/2 cup sugar, shortening, and salt just till warm (115-120°), stirring constantly to melt shortening.
Add to dry mixture in mixer bowl; add eggs.
Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in enough of the remaining flour to make a moderately soft dough.
Turn out on lightly floured surface and knead till smooth and elastic (5 to 8 minutes).
Shape into a ball.
Place in lightly greased bowl, turning once to grease surface.
Cover; let rise in warm place till double (about 1 hour).
Punch dough down; turn out on lightly floured surface.
Divide in half.
Cover; let rest 10 minutes.
Roll each half into a 15 x 7-inch rectangle.
Brush entire surface with water.
Combine the 1/2 cup sugar and the ground cinnamon.
Spread each rectangle with half the sugar-cinnamon mixture.
Roll dough up as for jelly roll, beginning with narrow side.
Seal long edge and ends.
Place, sealed edge down, in 2 greased 9 x 5 x 3 inch loaf pans.
Cover and let rise in warm place till almost double (35 to 45 minutes).
Bake at 375° till done, 35 to 40 minutes.
Remove bread from pans and cool on wire racks.
Drizzle with Confectioners' Icing.