Swirled Bread

The base recipe for this bread is the Southern White Bread I made a few weeks ago. We really enjoyed that bread, even made it a few times since making it for the blog.

I wanted something that was not overly sweet for the fundraiser my husband’s work was having. Basically they sold a hot breakfast and wanted some breakfast pastry like items to go with.

I have to say this is the nicest, easiest, bread recipe I have made to date. I have made it a few times, and the bread always comes out great.

This time was no exception. But, with the filling twist.

The filling is really very simple. Just brown sugar and cinnamon. But it gives the bread a little of a cinnamon roll taste.

One thing is to make sure you wait until the bread is completely cooled before you cut it. If you cut the bread too soon, the sugar will still be melted. If the sugar is still melted, it will ooze out.

Thankfully I figured this out before cutting both loaves completely.

There was a nice swirl to the bread. This helped it pull apart so you could eat it a little at a time.

So I took a bread recipe I already was happy with, and made it even better!

Rolled Cinnamon Bread

1 Envelope Yeast

1/4 Cup Lukewarm Water

1 Teaspoon Sugar

1 1/2 Teaspoons Salt

2 Tablespoons Shortening

2 Tablespoons Sugar

2 Cups Milk, Scalded

6 Cups Sifted Flour

FILLING

6 Tablespoons Brown Sugar

1 Teaspoon Cinnamon

Add yeast to lukewarm water with 1 teaspoon sugar. Let stand for 5 minutes. Add salt, shortening and remaining sugar to scalded milk and cool to lukewarm. Add softened yeast and 3 cups flour. Beat well. Add enough more flour to make a soft dough. Place remaining flour on a board, turn out dough and knead until smooth and elastic. Place in a greased bowl, turn to coat, cover with a cloth and let rise. Punch down and let stand for 10 minutes. When dough is light, divide into halves. Roll each half into a sheet 9 inches square. Sprinkle with a mixture of brown sugar and cinnamon. Roll up like a jelly roll and place, seam side down, in greased bread pans. Let rise until light. Bake in a 425 degree oven for 15 minutes. Reduce the heat to 375 degrees and bake 25 minutes more. Remove from pans and cool. Makes two loaves.