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cinnamon-swirl-bread recipe

Date:    Fri, 22 Jul 94 13:31:59 EDT
 From:    Lynn Stepanek (vaughn@queens.edu)
 Cinnamon Swirl Bread
 (two loaves - measure out to .8g fat per 1/10 loaf slice)
 6-7 c all-purpose flour
 2 packages yeast
 2 cups milk (what ever version you use - I use 1/2%)
 1/4 c sugar(I used an unrefined granulated sugar I get at my HFS)
 1/4 c applesauce 
 2 teaspoons salt
 6 egg whites 
 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
 - 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.
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