Recipe - Cinnamon Swirl Bread

1 pack Active dry yeast
One half cup Warm water
2 cup Scalded milk,cooled
1/3 cup Sugar
2 teaspoon Salt
One fourth cup Shortening
6 One fourth cup Sifted flour
One half cup Sugar
1 tablespoon Cinnamon
1 One half teaspoon Water

Soften yeast in water. Combine milk, sugar, salt and shortening. Cool to
lukewarm. Stir in 2 cups flour. Beat well. Add yeast, mix. Add enough flour
to make moderately stiff dough. Turn out onto floured work surface, knead
810 minutesuntil smooth and satiny. Shape into ball, place in greased
bowl, turn once to grease top. Cover, let rise until doubled in bulk, 1 1/4
hours. Punch down. Cut dough into 2 portions, roll dough to two 15x7 inch
rectangles. Combine One half sugar, cinnamon, spread half over each bread. Roll
into loaves. Place in greased and floured 9x5x3 inch loaf pans. Cover and
let rise until doubled in bulk (60 minutes) Bake in preheated 375 F oven
for 30 minutes

Posted to MealMaster Recipes List, Digest #153

Date: Sat, 01 Jun 1996 22:10:02 0600

From: Blackhawk tracy@agt.net