Tuesday, August 16, 2011

Cinnamon Bread SBS Style

Cinnamon Bread
1/4 cup dry milk
3 Tbs. sugar
1 1/2 tsp. salt
6 Tbs. shortening
1 cup warm water
1 pkg. active dry yeast
(for quick bread add 1 more pkg. yeast)
3 cups flour
Additional 3 cups flour (approx)
1/3 cup sugar and 1 Tbs. cinnamon

Put together yeast, a small amount of water and sugar. Let proof for about 5 mins. Mix together dry milk, sugar, salt and shortening. Add three cups flour, yeast mixture and water. Add additional flour -- a small amount at a time until mixture takes a ball shape. Put into a greased bowl, cover, and let rise until doubled. Roll the dough into a rectangular shape about 1 1/2 inch thick. Brush with butter and sprinkle with sugar and cinnamon mixture. Roll jelly-roll fashion and pinch the ends and the seams. Put into a pan and let rise again. Bake at 375 degrees for 30-35 mins. (Note: this bread is baked through when you knock the bread and it sounds hollow.)

2 comments:

Lisa said...

My one question is what size pan? Thanks

agirlcallededdy said...

Lisa - Not sure. I haven't actually made this recipe. It is from an apron that was made at SBS upon Dorothy's retirement. The loaves when we were at the brook were actually rather large, but I wouldn't know what to tell you..