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
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.
kwovolacto ovolacto