Cinnamon Swirl Bread

INGREDIENTS

• ☐ 2 tablespoons active dry yeast
• ☐ 1/3 cup warm water (110° to 115°)
• ☐ 1 cup warm milk (110° to 115°)
• ☐ 1 cup sugar, divided
• ☐ 2 eggs, lightly beaten
• ☐ 6 tablespoons butter, softened
• ☐ 1 1/2 teaspoons salt
• ☐ 5 1/2 to 6 cups all-purpose flour
• ☐ 2 tablespoons ground cinnamon

PREPARATION

1. In a large bowl, dissolve yeast in water.


2. Add the milk, 1/2 cup sugar, eggs, butter, salt and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.


3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.


4. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.


5. Punch dough down; divide in half. Roll each half into an 18-in. x 8-in. rectangle.


6. Combine cinnamon and remaining sugar; sprinkle over the dough. Roll up each rectangle from a short side; pinch seam to seal.


7. Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1-1/2 hours.


8. Bake at 350° for 30-35 minutes or until golden brown. Remove from pans and cool on wire racks.