Cooking Class--FRUIT & SPICE BREADS--Page 4

CINNAMON SWIRL BREAD

Bread

2 cups milk

1 Tbsp butter

1 pkg yeast

1/4 cup warm water

5 1/2 to 6 1/2 cups flour
2 Tbsp sugar
2 tsp salt

Filling

1/4 cup butter, softened
2/3 cup sugar
1 1/2 tsp cinnamon
1 Tbsp butter, melted

In 1 quart saucepan combine milk and one tablespoon butter. Cook over medium heat until butter is melted. Cool to warm. In large mixing bowl dissolve yeast in warm water. Add milk mixture, 3 cups flour, 2 Tbsp sugar and salt to yeast. Beat at medium speed until smooth. By hand, stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic. Place in a greased bowl; turn greased side up. Cover; let rise in warm place until double in size. Dough is ready if indentation remains when touched. Punch dough down; divide in half.

Roll half of dough into 14x8 inch rectangle, In a small bowl combine 2/3 cup sugar and cinnamon. Spread dough with 2 Tablespoons butter to within 1/2 inch of edges; sprinkle with 1/4 cup cinnamon sugar mixture. Roll up jelly roll fashion beginning with 8 inch side; seal seams well. Repeat with remaining dough. Place loaves in 2 greased 9x5 inch loaf pans. Cover; let rise until double in size. Heat oven to 400 degrees. Brush tops of loaves with 1 tablespoon melted butter; sprinkle with remaining cinnamon sugar mixture. Bake for 25 to 35 minutes or until loaves sound hollow when tapped. Remove from pans immediately; cool on wire rack.