Old-fashioned cinnamon swirl loaf

1 Servings

Ingredients

Quantity Ingredient
6 1/2 cups all-purpose flour; up to 6
⅓ cup Sugar
2 packs Fleischmann's rapidrise yeast
1½ teaspoon Salt
1 cup Milk
½ cup Water
⅓ cup Butter or margarine; cut into pieces
2 Eggs
3 tablespoons Butter or margarine; melted
¼ cup Sugar
2 teaspoons Spice islands ground cinnamon
1 pack (8-ounce) imported chopped or snipped pitted dates
1 Egg white; lightly beaten
Crumb topping; (recipe follows)

Directions

In large bowl, combine 2 cups flour, ⅓ cup sugar, undissolved yeast, and salt. Heat milk, water, and ⅓ cup butter until very warm (120ø to 130øF); stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.

To fill and shape loaves: Divide dough in half. Roll each half to 16- x 7-inch rectangle. Brush each rectangle with 3 tablespoons melted butter to within 1 inch of edges. Combine ¼ cup sugar, cinnamon, and dates; sprinkle evenly over dough. Beginning at short end of each rectangle, roll up tightly as for jelly roll; pinch seams and ends to seal. Place, seam sides down, in 2 greased 9- x 5-inch loaf pans. Cover; let rise in warm place until doubled, about 30 to 45 minutes.

Brush loaves with egg white; sprinkle with Crumb Topping. Bake at 375øF for 40 to 45 minutes or until done. Remove from pans; let cool on wire racks.

Crumb Topping: In small bowl, combine ½ cup all-purpose flour, ⅓ cup firmly packed light brown sugar, and 1 teaspoon SPICE ISLANDS Ground Cinnamon. Cut in 3 tablespoons cold butter or margarine until mixture resembles coarse crumbs.

Posted to MC-Recipe Digest V1 #1062 by Gr8seeksM8@... on Jan 29, 1998

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