Cinnamon Swirl Bread
 

Cinnamon Swirl Bread

Yield 3 loaves

Dough:

1 cup milk

1 cup sour cream

3 tablespoons solid vegetable shortening or butter

5 ½ to 6 cups bread flour or Naturally White Flour, divided

¼ cup granulated sugar

2 packages Active Dry yeast ( I use 4 teaspoons instant yeast)

2 teaspoons salt

1tablespoon 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. (I put
in large measuring cup and use the microwave) Remove form heat. Let cool to
lukewarm. Combine 2 cups of the flour, yeast and salt in a large bowl; mix
well. Blend milk mixture, vanilla and eggs into flour mixture; beat about 3
minutes. Add enough of the 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
the 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 befor the end of rising time, preheat oven to 375 degrees.
Bake bread 40 to 45 minutes, or until top is golden and bread sounds hollow
when tapped.

Remove from pans sna let cool on a wire rack. If desired, while loaves are
still hot, brush the tops with additional butter and sprinkle with
additional cinnamon sugar.



Notes-Be careful not to add too much flour, either in mixing or kneading, ot
the dough will be too stiff to roll out. Its better for the dough to be a
bit too soft than too stiff. When sealing the edges of the brush the edge of
the dough with a little milk if you have trouble getting it to stick.