How much sugar in the bread?

I tried it this morning and used 3 Tbs. in the bread. Good flavor, but for
some reason the crust was a little crispier and thicker than I expected. Is
that your experience, or should it have been a softer crust?

"Tim" > wrote in message
...
> I make 4-8 loaves of this a week. Everyone thinks it is great.
>
> Tim
>
>
>
> Cinnamon Swirl Bread
>
> Yield: 3 loaves
>
> Dough:
>
> 1 cup Milk
>
> 1 cup sour cream
>
> 3 tablespoons butter or solid vegetable shortening
>
> 5 ½ to 6 cups Flour
>
> 2 packages Active yeast ( I use instant yeast)
>
> 2 teaspoons salt
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> 1 tablespoon vanilla extract
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> 3 eggs beaten
>
>
>
> Filling:
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> 2 tablespoons butter softened
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> ¼ cup granulated sugar
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> 1 tablespoon ground cinnamon
>
> pinch ground nutmeg
>
>
>
>
>
> Directions:
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> Combine milk, sour cream and shortening in a saucepan over low heat, stir
> occasionally until sour cream and shortening are melted and mixed in.
> Remove from heat. Let cool to lukewarm. Combine 2 cups of flour, sugar,
> yeast and salt in large bowl;mix well. Blend milk mixture, vanilla and
eggs
> into flour mixture; beat about 3 minutes. Add enough remaining flour to
> make a soft dough that pulls away from the side of the bowl.
>
> Turn dough out onto a lightly floured surface. Knead 5 minutes, adding
flour
> as needed to make a smooth and elastic dough. Lightly grease the surface
of
> the dough; place dough in a greased bowl. Cover and let rise in a warm,
> draft-free place about 1 to 1 ½ hours, or until doubled in bulk. Punch
down
> dough. Knead 2 minutes to work out the air bubbles. Divide dough into 3
> equal pieces. On a lightly floured surface or pastry cloth, roll each
piece
> of dough into a rectangle about 14 X 7 inches. Spread softened butter on
> dough, leaving a ½ inch border around the edge. Combine sugar, cinnamon
and
> nutmeg; sprinkle over butter. Starting with the short edge, tightly roll
up
> dough; seal the edges. Place in greased 8x4x3-inch loaf pans. Cover with a
> clean towel and let rise 45 to 60 minutes or until nearly doubled.
>
> About 15 minutes before end of rising time, preheat oven to 375 degrees.
> Bake bread 40-45 minutes, or until top is golden and bread sounds hollow
> when tapped.
>
> Remove from pans and let cool on wire rack. If desired, while loaves are
> still hot, brush the tops with additional butter and sprinkle with
> additional cinnamon sugar.
>
> Note: Be careful not to add too much flour, either mixing or kneading, or
> the dough will be to stiff to roll out. It's better for the dough to be a
> bit too soft than too stiff. When sealing the edges fo the loaf, brush the
> edge of the dough with a little milk if have trouble getting it to stick.
>
>
>