Cinnamon Swirl Loaf

1 pkg. dry yeast 2 cups scalded milk

½ cup sugar ½ cup shortening

2 tsp. salt 7 ½ - 8 cups sifted flour

2 eggs ¾ cup sugar

1 ½ T. cinnamon Soft butter

Directions:  Pour scalded milk over ½ cup sugar, the shortening, and the salt; stir to 

dissolve sugar.  Cool to lukewarm.  Add 3 cups flour; mix well.   Stir in yeast and 

eggs; beat well.  Add enough of the remaining flour to make a soft dough.  Turn out 

on lightly floured surface.  Cover and let rise 10 minutes.  Knead until smooth and 

elastic (8-10 minutes).  Place in lightly greased bowl, turning once to grease surface.  

Cover and let rise in warm place until double (1 ½ -2 hours).

Punch down and let rise again until almost double (about 1 hour).  Punch down and 

divide dough in half to form 15” x 7” rectangles, about ½” thick.  Mix ¾ cup sugar 

and the cinnamon.  Reserve 2 T. of sugar mixture.  Sprinkle about 2 T. water over 

each rectangle, sprinkle with sugar mixture; smooth with spatula.

Roll up each dough rectangle as for jelly roll, beginning with the narrow side.  Seal 

long edge.  Place sealed edge down in two, greased 9 ½” x 5” x 3” loaf pans.  Let 

rise until almost double (45-60 minutes).  Just before baking, brush loaves with soft 

butter and sprinkle with remaining cinnamon-sugar.

Bake at 375 degrees for 35-40 minutes.  If crust browns too fast, cover with 

aluminum foil the last 5-10 minutes of baking.  Turn out of pan and cool on racks.  

Makes two loaves.

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