Cinnamon Swirl Bread (Stepanek) Recipe
Recipe Ingredients
6 7 c all-purpose flour
2 package yeast
2 cup milk (what ever version you
1 use - i use 1/2%)
1/4 cup sugar(i used an unrefined
1 granulated sugar i get at my
1 fs)
1/4 cup applesauce
2 tsp salt
6 egg whites
1 cinnamon and sugar mix (1 c
1 sugar to 4 teaspoons
1 cinnamon)
1 raisons if desired
Recipe Preparation
~ Mix 3 cups flour and yeast in large bowl. - Warm milk, sugar,
applesauce, salt over stove until warm to touch (115deg). When warm
mix into flour mixture, ADD EGGS and beat at high speed for three
minutes. - Stir in as much of the remaining flour as possible. (I
stired in 3 cups.) - Turn out on floured board and knead in as much
of the rest of the flour as possible to make a soft elastic dough. -
Put in greased bowl and let rise. (I used a touch of lf spray oil and
covered with a wet papertowel. Terry cloth will stick and make a
mess.) Let rise until double (about 1 1/4 hours). - Punch down.
Divide in half. Let rest 20 minutes. - Roll out into a15"X7"
rectangle (I used slightly larger because I have 9" loaf pans.) Wet
surface slightly with water and sprinkle with 1/2 cinnamon mixture,
make sure to get close to edges. - Sprinkle with raisons if desired.
Roll up like a jelly roll and tuck edges under. Put in sprayed loaf
pan and let rise until double, about 30-40 minutes. Bake at 375 deg
about 45 minutes or until done. (Once the bread gets nice and brown,
cover with foil and cook another 15 minutes.) Let cool some before
cutting.
From: Lynn Stepanek . Fatfree Digest [Volume 9
Issue 32] July 23, 1994. Formatted by Sue Smith, S.Smith34,
[email protected] using MMCONV
Servings: 2
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