Cinnamon Swirl Bread
|6 to 7||cups||
yeast, active dry
(1 c sugar to 4 teaspoons cinnamon)
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.
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.
Terry cloth will stick and make a mess.
Let rise until double (about 1¼ hours).
Divide in half. Let rest 20 minutes. - Roll out into a15 inch X 7 inch rectangle (I used slightly larger because I have 9" loaf pans.)
Wet surface slightly with water and sprinkle with ½ 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 to 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.