Title: Egg Bread (Cinnamon)
Categories: Bread Family
Yield: 20 Servings
| 7 1/4 | c | FLOUR (BREAD FLOUR PREFERED) |
| 2 | pk | YEAST (RAPID RISE) |
| 2 | c | MILK |
| 1/4 | c | SUGAR |
| 1/4 | c | BUTTER OR MARGARINE |
| 2 | ts | SALT |
| 3 | | EGGS (ROOM TEMPERATURE) |
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