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Cinnamon Swirl Bread

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6 7 c all-purpose flour

2 pk Yeast

2 c Milk (what ever version you

Use – I use 1/2%) 1/4 c Sugar(I used an unrefined

Granulated sugar I get at my FS) 1/4 c Applesauce

2 t Salt

6 Egg whites

x Cinnamon and sugar mix (1 c Sugar to 4 teaspoons Cinnamon) Raisons if desired ~ Mix 3 cups flour and yeast in large bowl. – Warm milk, sugar, applesauce, salt over stove until warm to touch (115deg). When warm mix into flour mixture, ADD EGGS and beat at high speed for three minutes. – Stir in as much of the remaining flour as possible. (I stired in 3 cups.) – Turn out on floured board and knead in as much of the rest of the flour as possible to make a soft elastic dough. – Put in greased bowl and let rise. (I used a touch of lf spray oil and covered with a wet papertowel. Terry cloth will stick and make a mess.) Let rise until double (about 1 1/4 hours). – Punch down. Divide in half. Let rest 20 minutes. – Roll out into a15″X7″ rectangle (I used slightly larger because I have 9″ loaf pans.) Wet surface slightly with water and sprinkle with 1/2 cinnamon mixture, make sure to get close to edges. – Sprinkle with raisons if desired. Roll up like a jelly roll and tuck edges under. Put in sprayed loaf pan and let rise until double, about 30-40 minutes. Bake at 375 deg about 45 minutes or until done. (Once the bread gets nice and brown, cover with foil and cook another 15 minutes.) Let cool some before cutting. From: Lynn Stepanek . Fatfree Digest [Volume 9 Issue 32] July 23, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV

Cinnamon Swirl Bread | My Baking AddictionCinnamon Swirl Bread (TWD) « A Tender CrumbCinnamon Swirl Bread Recipe | Taste of HomeCinnamon Swirl Bread (TWD) « A Tender CrumbWhole Wheat Cinnamon Swirl Bread | chocolate & carrotscinnamon swirl bread

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