Prep 30 mins
Cook 40 mins
This is an adaptation of the Basic White Bread recipe from the Instructions and Recipes booklet which came with my KitchenAid mixer. It was easy to make and baked up deliciously. You can add less, or more, of the cinnamon/suger filling mixture as your taste dictates. Another option is to brush the tops of the loaves with breaten egg white just before baking. Prep time does NOT include rising times.
- Put milk, sugar, salt and butter in small saucepan.
- Heat over low heat until butter melts and sugar and salt dissolve.
- Cool to lukewarm.
- Dissolve yeast in warm water in mixer bowl.
- Add liquids mixture.
- Add 4 1/2 cups flour.
- Using dough hook (s) mix until well blended.
- Continue mixing and add remaining flour, 1/2 cup at a time.
- Mix until dough is smooth and elastic and slightly sticky.
- Place dough in greased bowl, turning to grease top.
- Cover and let rise in warm place about 1 hr, or until doubled in bulk.
- Punch dough down and divide in half.
- Roll each half into rectangle.
- Mix together sugar and cinnamon in small bowl.
- Spread each rectangle of dough with softened butter.
- Sprinkle with sugar/cinnamon mixture to taste.
- Roll rectangles up tightly and shape into loaves.
- Place each loaf into greased 8 1/2x4 1/2x2 1/2 inch pan.
- Cover and let rise in warm place about an hour or until doubled in bulk.
- Preheat oven to 375°F.
- Bake loaves for 40 to 45 minutes or until golden brown.
- When done, remove from pans immediately and cool on wire rack.
This bread was o.k. With some tweaking, I think that it could be very good. The dough was very sticky and hard to handle. It took quite a bit more flour than the 6 cups called for in the recipe to make it manageable. Also, this is not a sweet bread at all. In fact, it was a little too salty for our tastes. The cinnamon swirl was the best part of the bread. My family liked it alright, but I would make some changes before making it again. Thanks for sharing.