Cinnamon Swirl Bread

Cinnamon Swirl Bread This is one of my favorite recipes to make! It looks so fancy and tastes wonderful – but the recipe is so simple – especially when I mix it up in my Bosch mixer!

Since it makes 3 loaves, I slice the bread when it’s cool and freeze it. Then I can grab out however many slices I need for a delicious and simple breakfast treat.

I like to lay them out in a single layer on a baking sheet and toast them for a few minutes in a moderate oven. (Do not put them in the toaster! The cinnamon filing melts and runs down making a big mess!)

Cinnamon Swirl Bread

1 package (or 1 Tablespoon) active dry yeast
1/4 cups warm water
2 cups milk, warm
1/2 cup sugar
1/2 cup shortening
2 teaspoons salt
7-1/2 to 8 cups flour
2 slightly-beaten eggs

Mix yeast and water together and let set to proof the yeast.

Combine next four ingredients; cool to lukewarm. Add 3 cups of the flour; mix well. Stir in yeast and eggs; mix well. Add enough of remaining flour to make a soft dough.

Turn out on lightly floured surface. Knead till smooth (8 to 10 minutes), or if you have a mixer with a dough hook, let it do the kneading for you for 8 to 10 minutes.

Place in lightly greased bowl, turning once to grease surface. Cover and it rise in warm place till double (1-1/2 to 2 hours). Punch down and divide dough in thirds. Cover and let rest 1o minutes.

Roll each third in 15×7-inch rectangle, about 1/2 inch thick. Spread softened butter over the dough and sprinkle one third of the cinnamon and sugar mixture on top. Carefully roll each rectangle up beginning on the narrow side (like a cinnamon roll). Seal long edge. Place sealed edge down in 3 greased loaf pans. Let rise till almost double. (45 to 60 minutes).

Bake at moderate over (375 degrees) 35 to 40 minutes or until done. Turn out of pans and let cool on rack.