Ingredients:
2 pkgs. (1/4 oz. each) active dry yeast
1/3 c. warm water (110-115 degrees)
1 c. warm milk (110-115 degrees)
1 c. sugar, divided
2 eggs, lightly beaten
6 Tbsp. butter, softened
1 1/2 tsp. salt
5 1/2-6 c. all-purpose flour
2 Tbsp. ground cinnamon
Directions:
In a large bowl, dissolve yeast in water. Add the milk; 1/2 c. sugar, eggs, butter, salt and 2 1/2 c. flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. Roll each half into 18x8 inch rectangle. Combine cinnamon and remaining sugar; sprinkle over the 2 dough rectangles. Roll up each rectangle from a short side; pinch seam to seal.
Place seam side down in 2 greased loaf pans. Cover and let rise until doubled, about 1 1/2 hours.
Bake at 350 degrees for 30-35 minutes or until golden brown. Remove from pans and cool on wire racks.
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