Serves: 3
Total Calories: 5,702.667
In a large mixer bowl, mix 2 cups of the flour, 1/2 cup of the sugar, yeast and salt set aside.
In a small saucepan over medium heat, heat milk and 1/2 cup butter until warm (125°). With mixer at low speed, add milk mixture to dry ingredients scrape bowl and beat at high speed for 2 minutes.
Add 1 cup of the flour and eggs beat at medium speed for 3 minutes. Add remaining 3 to 4 cups flour to make a stiff dough. On a lightly floured surface, knead until smooth and elastic. Place in a greased bowl turn to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 60 minutes.
Punch down dough. On a lightly floured surface, knead lightly anddivide into three portions cover and let rest for 10 minutes. On a lightly floured surface, roll out one portion to a 15 x 9-inch rectangle.
Grease three 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans. In a small bowl, combine remaining 1/2 cup sugar and cinnamon. Spread one-third of the softened butter on dough. Sprinkle with one-third of the sugar mixture. Starting from the long side, roll as for a jelly roll. Fold ends in, bringing together in the middle and seal.* Place in pan. Repeat with remaining dough. Cover and let rise in a warm place, free from drafts, until doubled, about 45 minutes.
With a sharp knife, make several slashes across each loaf. Drizzle each of the three loaves with 1 1/2 tablespoons of the melted butter. Bake in a preheated 325° oven for 35 to 45 minutes or until loaf sounds hollow when tapped. Brush with remaining melted butter cool in pans for 5 minutes. Remove from pans and cool on wire racks.
*Twisting the loaf after it is formed helps to distribute the butter and sugar-cinnamon more evenly.
This Cinnamon Bread recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.
