2 packages (1/4 oz each) active dry yeast
1/3 cup warm water
1 cup warm milk
2 eggs, lightly beaten
1 cup sugar divided
6 tablespoons butter or margarine, softened
1 1/2 teaspoons salt
5 1/2 to 6 cups all purpose flour
2 tablespoons ground cinnamon
In a mixing bowl, dissolve yeast in water, add mild, eggs, 1/2 cup sugar, butter, salt and 2 1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, cover and let rise in a warm place until doubled, ab out 1 hour. Punch dough down, divide in half.
Roll each half into an 18-inch x 8-inch rectangle. Combine cinnamon and remaining sugar, sprinkle over the dough. Roll up each rectangle from a short side, pinch seam side down into two greased 9-inch x 5-inch x 3-inch loaf pans.
Cover and let rise until doubled about 1 1/2 hours. Bake at 350 for 30-35 minutes or until golden brown. Remove from pans and cool on wire racks.
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| after rolling put into loaf pan to rise again. |
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