Cinnamon Spiral Bread

by on December 23, 2017
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Title of Recipe: Cinnamon Spiral Bread

½ cu warm water (not hot 110-115°)
1 pkg active dry yeast
2 cu lukewarm milk
2 cups quick-cooking rolled oats
¼ cu brown sugar (packed)
2 tbsp soft shortening
1 tbsp salt
1 cup raisens
5 ½ to 6 cups sifted flour

Dissolve yeast in water, in mixing bowl. Stir in milk, rolled oats, brown sugar, shortening, salt, raisins, half of flour. Mix with spoon until smooth. Add rest of flour, mix with hand. Turn onto lightly floured board. Knead until smooth and elastic, about 5 min. Round up in greased bowl; bring greased side up. Let rise in warm place (85°) until double in bulk…1 ½ to 2 hours. Divide dough into 2 parts. Round up each into a ball. Roll each into an oblong, 15×8”. Sprinkle with all except 2 tbsp. of the mixture of ½ cup sugar and 2 tsp cinnamon. Roll up like jelly roll, sealing tightly at the ends. Place in 2 greased loaf pans, 9x5x2 ½”. Let rise until almost double in bulk….40 to 50 min. Heat oven to 400° (mod. Hot). Bake 35 to 40 min. Brush top of hot bread with corn syrup and sprinkle with rest of cinnamon-sugar mixture.

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