| CINNAMON BREAD |
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Makes 2 loaves bread2 packages active dry yeast 2 cups warm water (110F to 115F) 1/2 cup instant nonfat dry milk 3 tablespoons sugar 1 tablespoon salt 1/3 cup CRISCO® all-vegetable shortening or 1/3 CRISCO Stick, melted 5-1/2 to 6 cups all-purpose flour 1 tablespoon CRISCO all-vegetable shortening or 1 tablespoon CRISCO Stick, melted 1/4 cup sugar 2 teaspoons ground cinnamon Sprinkle yeast over warm water in a large mixer bowl. Add dry milk, 3 tablespoons sugar, salt, 1/3 cup melted Crisco, and 3 cups flour. Blend at low speed until moistened, then beat for 3 minutes at medium speed. Using a spoon, stir in enough remaining flour to make a soft dough. Turn dough onto a lightly floured surface and knead until smooth and elastic. Divide dough in half. Roll each half into a 12- x 6-inch rectangle; spread each with half of the remaining melted Crisco. Combine 1/4 cup sugar and cinnamon; sprinkle half of mixture over each rectangle. Roll up, starting with 6-inch side. Place seam-side-down in 2 greased 9- x 5- x 3-inch loaf pans. Cover; let rise in a warm place until doubled (about 45 minutes). Preheat oven to 400ºF. Bake at 400ºF for 30 minutes. Remove from pans and cool on racks. |
