Cinnamon Swirl Bread

1 pkg. yeast
1/4 c warm water
2 c mlik, scalded (microwave ~2-3 minutes)
1/3 c sugar
2 t salt
1/4 c Crisco
5-6 c flour

Add warm water to yeast with a sprinkle of sugar.  Set aside until foamy on top.

Heat milk and add shortening until it completely melts.  Add sugar and salt.  Stir mixture until it's cool enough to add yeast.

Add flour 1 c at a time until you can't stir anymore.  Turn out onto a floured surface and knead dough until smooth and elastic, adding more as needed.

Place dough into a greased bowl, cover and let rise in a warm place until it doubles in size.  (About 45 minutes.)  Punch dough down.  Turn out onto a slightly floured surface and let it rest for 10 minutes.

Cut dough into 2 or 4 equal sections (depending on pan size).  Roll out with a rolling pin leaving the center a little higher.  

Rub dough down with a little water to make the surface gooey to receive sugar and cinnamon.  Sprinkle cinnamon and sugar to liking.  Roll up and place in greased bread pans.  Cover & let rise until doubled in size (30-40 minutes).  

Bake 375 for 40 minutes or until golden on top.

Rebecca Brown
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