Cinnamon Spiral Bread Recipe
Recipe Ingredients
DOUGH
2 cakes compressed yeast, or.. dry yeast
2 cup milk, scalded
1/4 cup sugar
1 tbsp salt
1/3 cup shortening
5 1/2 cup sifted all-purpose flour - (plus mo, re as necessary)
1 1/2 cup quaker oats, uncooked - (quick or o, ld-fashioned)
FILLING
1/2 cup sugar
2 tbsp cinnamon
Recipe Preparation
For dough, soften yeast in lukewarm water. (Use warm water for dry
yeast.) Pour scalded milk over sugar, salt and shortening. Cool to
lukewarm. Stir in 1 cup flour. Add softened yeast and oats. Stir in
enough more flour to make a soft dough.
Turn out on lightly floured board or canvas; knead until smooth and
satiny, about 10 minutes. Round dough into ball; place in greased
bowl; brush lightly with melted shortening. Cover and let rise in
warm place until double in size, about 1 hour.
Punch dough down; cover; let rest 10 minutes. Divide dough in half.
Roll one half to form a 15 x 8-inch rectangle. Brush with melted
butter; sprinkle with half of filling made by combining sugar and
cinnamon. Starting with short side, roll up as for jelly roll.
Place on greased 8-1/2" x 4-1/2" x 2-1/2" loaf pan. Brush lightly with
melted shortening. Repeat with other half of dough. Cover; let rise
until nearly double in size, about 45 minutes.
Bake in preheated moderate oven (375 F.) 45 to 50 minutes. Remove from
pans; brush with melted butter. Cool.
Source: Our Favorites for family and friends Reprinted with
permission from The Quaker Oats Company Electronic format courtesy of
Karen Mintzias
Servings: 2
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