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.