Cinnamon Spiral Bread

* Exported from MasterCook *

CINNAMON SPIRAL BREAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads Yeast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----DOUGH-----
2 Cakes compressed yeast -- or..
2 pk -Dry yeast
2 c Milk -- scalded
1/4 c Sugar
1 tb Salt
1/3 c Shortening
5 1/2 c Sifted all-purpose flour
-- (plus more as necessary)
1 1/2 c Quaker Oats, uncooked
-- (quick or old-fashioned)
-----FILLING-----
1/2 c Sugar
2 tb Cinnamon

For dough, soften yeast in lukewarm water. (Use warm water for dry
yeast.) Pour scalded milk over sugar, salt and shortening. Cool to
lukewarm. Stir in 1 cup flour. Add softened yeast and oats. Stir in
enough more flour to make a soft dough.

Turn out on lightly floured board or canvas; knead until smooth and
satiny, about 10 minutes. Round dough into ball; place in greased bowl;
brush lightly with melted shortening. Cover and let rise in warm place
until double in size, about 1 hour.

Punch dough down; cover; let rest 10 minutes. Divide dough in half. Roll
one half to form a 15 x 8-inch rectangle. Brush with melted butter;
sprinkle with half of filling made by combining sugar and cinnamon.
Starting with short side, roll up as for jelly roll.

Place on greased 8-1/2" x 4-1/2" x 2-1/2" loaf pan. Brush lightly with
melted shortening. Repeat with other half of dough. Cover; let rise
until nearly double in size, about 45 minutes.

Bake in preheated moderate oven (375 F.) 45 to 50 minutes. Remove from
pans; brush with melted butter. Cool.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias



- - - - - - - - - - - - - - - - - -