Cinnamon Swirl Yeast Bread

6 to 6 1/2 cups all-purpose flour
1/3 cup sugar
2 packages quickRise Yeast
1 1/2 teaspoons salt
1 cup milk
1/2 cup water
1/3 cup butter or margarine, cut into pieces
2 eggs, lightly beaten with a fork
4 tablespoons butter or margarine, melted
1/4 cup sugar
2 teaspoons Ground Cinnamon
Raisins if desired
1 egg white, lightly beaten
more cinnamon sugar

Grease a large bowl with butter.  Set aside.

In large mixer bowl, combine 2 cups of the flour with 1/3 cup sugar, undissolved yeast, and salt.

Heat milk, water, and 1/3 cup butter until very warm -120 to 130° F - (VERY IMPORTANT!!  Do not overheat or underheat.  Use a quick read thermometer!!) Add into dry ingredients. Using your dough hook, with mixer on low, stir in eggs and enough remaining flour to make soft dough. You may have to turn the mixer to medium.  When it forms a nice ball, let the mixer go at it for a few minutes then remove and knead on lightly floured surface with floured hands until smooth and elastic, about 6 minutes.  Add more flour to the board if necessary to keep it from sticking.  Put it in the greased bowl cover loosely with plastic wrap and drape a clean kitchen towel over it.  Let rest in a draft-free area about 10 minutes.

Divide dough in half. Roll each half into an approximately 15 x 8 inch rectangle. Brush each rectangle with 3 tablespoons melted butter but not all the way to the edges.

Combine 1/4 cup sugar, cinnamon, and raisins (if using.) Sprinkle evenly over dough.

Beginning at short end of each rectangle, roll up tightly like a jelly roll; pinch seams and ends to seal. Place, seam sides down, in 2 greased 9 x 5-inch loaf pans. Brush tops with butter.  Cover with a clean dish towel and let rise in warm place until doubled, about 30 to 45 minutes.

Brush loaves with melted butter and sprinkle with more cinnamon sugar, as much as you like. Bake at 375°F for 40 to 45 minutes or until done.  A good way to test doneness is to knock on the bread.  If it sounds hollow, it’s done. 

Remove from the pans and brush with more melted butter.  You can sprinkle on more cinnamon sugar if you want.  Cool on wire racks....but not too long.  It’s the best when you eat it warm.  If you want to toast it later on, slice it on the thicker side and toast it in the oven, about 350°, right on the bare rack.  Keep an eye on it and remove when it’s toasted to your liking.  It tastes so much better when you toast it this way.  Don’t forget the butter!

You’ll never use that crappy bread machine ever again.  If you have a heavy duty mixer with a dough hook, this couldn’t be easier if you tried.  It’s just that easy and just that delicious!

Posted by Donna on Tuesday, January 23, 2007 at 01:50 PM
Filed in: Breads • Family Recipes • ◊ Permalink
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