Monday, March 28, 2011

Cinnamon Bread


{also makes mighty-fine French Toast!}


1 cup warm milk
½ cup butter, softened
¼ cup sugar
2 large eggs
¾ tsp salt
4 cups all purpose or bread flour
1 pkg yeast (approx. 2 ¼ tsp)

In a measuring cup mix the yeast with the warmed milk.  Place the remaining ingredients—minus 2 cups of the flour—in your mixing bowl.  Add the milk and yeast mixing until smooth.  Gradually add the other 2 cups of flour.  Allow the dough to rise in a warm spot.  Shape dough into cinnamon rolls, dinner rolls or cinnamon bread.

For cinnamon bread—divide dough into 2 balls.  Roll into rectangle and sprinkle with water over dough.  Then sprinkle mixture of sugar and cinnamon over rectangle.  I don’t measure the cinnamon or sugar—so go with your family’s preference.  Roll up and seal ends.  Lay on greased cookie sheet.  Allow dough to raise once more and then bake for approximately 30 minutes until golden brown at 350*.

I have to double this recipe as the first loaf always disappears within minutes of being removed from the oven—enjoy!