Sunday, July 5, 2009

Cinnamon Swirl Bread

I have really been loving to make bread lately. This bread is great by itself spread with butter, but when it is a few days old it makes awesome Sticky Baked French Toast! YUM!

1 cup milk
¼ cup butter, softened
¼ cup sugar
1 tsp. salt
1 Tbsp dry yeast
¼ cup lukewarm water
4 ½ cups flour
2 eggs
2 Tbsp melted butter
3 Tbsp sugar
1 Tbsp Cinnamon

Combine Milk, Butter, ¼ cup sugar and salt in mixing bowl. In small bowl, sprinkle yeast over warm water. Let stand until dissolved; about 5 min. Add to milk mixture. Add 2 ¼ cups flour and beat well; Blend in eggs. Add enough remaining flour to make soft dough. Knead about 10 min. Place dough in greased bowl. Cover with towel and let rise 1 hour or until about double in size. Grease 2 loaf pans. Divide dough in half. Roll each half in ¼” thick rectangle. Brush with melted butter. Mix cinnamon and 3 Tbsp sugar. Sprinkle over butter. Roll, jelly style, starting at narrow end. Pinch and seal seams well with wet fingers. Place loaves seam side down in prepared pans. Cover and let rise until double, about 1 hour. Preheat oven to 350. Bake loaves 30 minutes. Drizzle or spread glaze over warm bread.

1 Cup powdered sugar
4 tsp milk
½ tsp vanilla

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