← Alle Rezepte

CINNAMON SWIRL BREAD - IA StateFair 1988

CINNAMON SWIRL BREAD - IA StateFair 1988 is a home-style recipe made with Active Dry Yeast, Warm Water, Cold Milk, Vegetable Oil, Sugar, and Salt.

Zutaten

• 1.0 pkg Active Dry Yeast
• 0.25 cup Warm Water
• 2.0 cup Cold Milk
• 0.5 cup Vegetable Oil

+ 7 weitere Zutaten — gratis anmelden, um alle zu sehen.

Zubereitung (Vorschau)

1. 1

   Dissolve yeast in warm water (105-115F) in large mixing bowl; let stand 5 minutes. Add milk, oil, the 1/2 cup sugar and salt; stir well. Gradually stir in 6 cups of the flour and mix well. Cover with plastic wrap and let stand in cool, draft-free place 8-14 hours or overnight. Combine the '/4 cup sugar and cinnamon. Turn dough out onto lightly-floured surface and knead until smooth and elastic, 8-10 minutes. Divide in half. Roll each half into 8x16-in. rectangle; sprinkle with cinnamon sugar. Starting at shorter side, roll up dough to make tight, compact loaf. Pinch ends to seal. Place in two greased 9x5x3-in. loaf pans, tucking ends in firmly. Cover, let rise in warm, draft-free-place until double, about 60 minutes. Brush tops of loaves with egg, sprinkle with the 2 tablespoons sugar. Bake in 400F oven 25-30 minutes or until loaves sound hollow when tapped on bottom. Remove from pans and cool.

2. 2

   Description: