Recipe by Sydney Mike
This recipe comes from the 2008 cookbook, Taste of Home Dinner on a Dime. Preparation time does not include the 2 1/2 hours needed for the dough to rise twice.
- 2 (1/4 ounce) packages active dry yeast
- 1⁄3 cup water, warm
- 1 cup milk, warm
- 1 cup granulated sugar, divided
- 2 eggs, lightly beaten
- 6 tablespoons unsalted butter, softened
- 1 1⁄2 teaspoons salt
- 6 cups all-purpose flour
- 2 tablespoons ground cinnamon
Directions See How It's Made
- In a large bowl, dissolve yeast in warm water, then add the milk, 1/2 cup of the sugar, eggs, butter, salt & 2 1/2 cups of the flour, beating until smooth. Stir in enough of the remaining flour to form a soft dough.
- Turn onto a floured surface, then knead for 6 to 8 minutes or until smooth & elastic.
- Place in a greased bowl, turning once to grease the top, then cover & let rise in a warm place about 1 hour or until doubled.
- Grease two 9"x5" loaf pans.
- Punch dough down, then divide in half. Roll each half into an 18"x8" rectangle.
- In a small bowl, combine cinnamon & remaining 1/2 cup of sugar, then sprinkle this cinnamon mixture over the dough, before rolling each rectangle up from a short side. Pinch the seam to seal the dough.
- Place seam side down in the prepared loaf pans, then cover them & let rise until doubled, about 1 1/2 hours.
- Preheat the oven to 350 degrees F & bake the loaves for 30-35 minutes or until golden brown.
- Remove from pans & cool on wire racks.