Egg bread (cinnamon)

20 servings

Ingredients

Quantity Ingredient
7¼ cup FLOUR (BREAD FLOUR PREFERED)
2 packs YEAST (RAPID RISE)
2 cups MILK
¼ cup SUGAR
¼ cup BUTTER OR MARGARINE
2 teaspoons SALT
3 eaches EGGS (ROOM TEMPERATURE)

Directions

MIX 3c FLOUR AND YEAST IN LARGE BOWL - HEAT MILK, SUGAR, BUTTER AND SALT IN SAUCE PAN UNTIL WARM (115 DEG) - ADD WARM LIQUID TO DRY MIX AND BEAT AT HIGH SPEED FOR 3 MIN. - ADD REMAINING FLOUR 1c AT A TIME AND THEN KNEAD DOUGH TILL SMOOTH - LET RISE TILL DOUBLED IN SIZE THEN PUNCH DOWN ROLL OUT - SPREAD WITH CINNIMON-SUGAR MIX (PAINT DOUGH WITH MELTED BUTTER IF DESIRED BEFORE PUTTING ON CINNIMON) THEN ROLL DOUGH IN LOG AND CUT IN HALF - PLACE IN 2 BREAD PANS AND LET RISE TILL DOUBLED IN SIZE - BAKE AT 350 DEG. FOR 30 MIN. - REMOVE FROM PANS AND PAINT TOPS WITH BUTTER FOR SOFT CRUST OR WITH MILK FOR HARD CRUST.

MAKES 2 LOAVES, (18 SERVINGS PER LOAF).

NOTE: PER SERVING, CAL. 109; FAT 2.0g; SODIUM 150mg

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