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Cinnamon-Swirl Egg Bread

4 34-5 14 cups all-purpose flour
1 package yeast
1 13 cups milk
3 tablespoons sugar
3 tablespoons margarine or 3 tablespoons butter
12 teaspoon salt
2 eggs
12 cup sugar
2 teaspoons cinnamon


Combine 2 cups of the flour and the yeast. In a saucepan heat and stir milk, 3 T. sugar, margarine and salt until warm and margarine almost melts. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderate stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place until double. Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rise 10 minutes. Roll each half of dough into a 12 x 7 inch rectangle. Brush lightly with water. Combine 1/2 cup sugar and cinnamon. Sprinkle half of the cinnamon-sugar mixture over each rectangle. Roll up from one of the short sides. Seal edge and ends. Place, seam side down, in greased loaf pans. Cover and let rise until double. Bake in a 375 F oven for 25- 30 minutes or till done. Cover loosely during the last 10 to 15 minutes of baking, if necessary. Remove from pans; cool.

Source: www.food.com