Baked Cinnamon Swirl Loaf
|Active dry yeast/1 cake compressed yeast||1 Tablespoon (1 Package)|
|Water||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs), scalded|
|Sugar||1⁄2 Cup (8 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|All purpose flour||8 Cup (128 tbs)|
|Eggs||2 , beaten|
|Sugar||3⁄4 Cup (12 tbs)|
|Cinnamon||1 1⁄2 Tablespoon|
|Soft butter||1 Tablespoon|
Soften active dry yeast in warm water or compressed yeast in lukewarm water.
Combine next 4 ingredients; cool to lukewarm.
Add 3 cups of the flour; mix well.
Stir in softened yeast and eggs; beat well.
Add enough of remaining flour to make soft dough.
Turn out on lightly floured surface.
Knead till smooth (8 to 10 minutes).
Place in lightly greased bowl, turning once to grease surface.
Cover and let rise in warm place till double (1 1/2 to 2 hours).
Punch down and divide dough in half.
Cover and let rest 10 minutes.
Roll each half in 15x7-inch rectangle, about 1/2 inches thick.
Mix 3/4 CUP sugar and the cinnamon.
Reserve 2 tablespoons of mixture; sprinkle remainder over dough.
Sprinkle 1 teaspoon of water over each; smooth with spatula.
Roll each as for jelly roll, beginning with narrow side.
Seal long edge.
Place sealed edge down in 2 greased 9 1/2 x 5 x 3-inch loaf pans.
Let rise till almost double (45 to 60 minutes).
Just before baking, brush loaves with soft butter, and sprinkle with remaining cinnamon-sugar.
Bake in moderate oven (375°) 35 to 40 minutes or till done.
Turn out of pans and cool on rack.