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Old-Fashioned Cinnamon Swirl Loaf
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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Makes 2 loaves
6 cups all-purpose flour -- to 6 1/2 c.
1/3 cup sugar
4 1/2 tsp FLEISCHMANN'S RapidRise Yeast
1 1/2 teaspoons salt
1 cup milk
1/2 cup water
1/3 cup butter or margarine -- cut into pieces
2 eggs
3 tablespoons butter or margarine -- melted
1/4 cup sugar
2 teaspoons Ground Cinnamon
1/2 cup raisins
1 egg white -- lightly beaten
Crumb Topping -- recipe follows
In large bowl, combine 2 cups flour, 1/3 cup sugar, undissolved yeast,and
salt. Heat milk, water, and 1/3 cup butter until
very warm (120° to 130°F); stir into dry ingredients. Stir in eggs and
enough remaining flour to make soft dough. Knead on
lightly floured surface until smooth and elastic, about 6 to 8 minutes.
Cover; let rest on floured surface 10 minutes.
To fill and shape loaves: Divide dough in half. Roll each half to
16-x7-inch rectangle. Brush each rectangle with 3 tablespoons
melted butter to within 1 inch of edges. Combine 1/4 cup sugar, cinnamon,
and raisins; sprinkle evenly over dough. Beginning at
short end of each rectangle, roll up tightly as for jelly roll; pinch
seams and ends to seal. Place, seam sides down, in 2 greased
9- x 5-inch loaf pans.Cover; let rise in warm place until doubled, about
30 to 45 minutes. Brush loaves with egg white; sprinkle with
Crumb Topping. Bake at 375°F for 40 to 45 minutes or until done. Remove
from pans; let cool on wire racks.
Crumb Topping: In small bowl, combine 1/2 cup all-purpose flour, 1/3 cup
firmly packed light brown sugar, and 1 teaspoon Ground Cinnamon.
Cut in 3 tablespoons cold butter or margarine until mixture resembles
coarse crumbs.
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