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

1 tablespoon vanilla extract

3 eggs beaten



Filling:

2 tablespoons butter softened

¼ cup granulated sugar

1 tablespoon ground cinnamon

pinch ground nutmeg





Directions:

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.

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
>
> 1 tablespoon vanilla extract
>
> 3 eggs beaten
>
>
>
> Filling:
>
> 2 tablespoons butter softened
>
> ¼ cup granulated sugar
>
> 1 tablespoon ground cinnamon
>
> pinch ground nutmeg
>
>
>
>
>
> Directions:
>
> 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.
>
>
>

On Sat, 7 Feb 2004 21:51:54 -0700, "D.Currie"
> wrote:

>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?

Here is a nice little recipe that might help you out too:

CINNAMON SWIRL BREAD

2 c. milk (scalded)
1/2 c. sugar
1/2 c. shortening (1 stick butter)
2 tsp. salt
1 tbsp. yeast
1/4 c. warm water
7-8 c. flour
2 slightly beaten eggs
1-1 1/2 c. cinnamon/sugar
Water
1/4-1/2 stick melted butter

Soften yeast in small dish with 1/4 cup warm water. Scald milk and add
sugar, shortening and salt. Cool to lukewarm. Pour milk mixture into
bowl and add 3 cups flour and mix well. Stir in yeast and eggs; beat
well. Add rest of flour slowly until it makes soft dough. (May not use
all 8 cups, less is better.)

Knead 10 minutes on floured surface. Place in greased bowl, turn once
and let rise 1 1/2 hours. Punch down, divide, cover and let rest 10
minutes. Roll each piece out to 1/4 inch thick and heavily sprinkle
with cinnamon sugar and 1 teaspoon water. Roll from small end and
place in loaf pan, seam side down, let rise 45-60 minutes. Brush
melted butter on loaves and sprinkle with cinnamon sugar. Bake at 375
degrees for 35-40 minutes.