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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 32 |
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Field editor Peggy Burdick of Burlington, Michigan sends the recipe for this lovely breakfast bread. She notes, My aunt gave me the recipe for these pretty, rich-tasting loaves many years ago. I use my bread machine for the first step in the recipe. Ingredients:
1 cup warm 2% milk (70° to 80°) |
1/4 cup water (70° to 80°) |
2 eggs |
1/4 cup butter, softened |
1 teaspoon salt |
1/4 cup sugar |
5 cups king arthur unbleached bread flour |
2-1/4 teaspoons active dry yeast |
filling: |
2 tablespoons butter, melted |
1/3 cup sugar |
1 tablespoon ground cinnamon |
glaze: |
1 cup confectioners' sugar |
1/2 teaspoon vanilla extract |
4 to 5 teaspoons milk |
Directions:
1. In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface; divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Brush with butter. Combine sugar and cinnamon; sprinkle over dough.
3. Roll up tightly jelly-roll style, starting with a short side. Pinch seams and ends to seal. Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour.
4. Bake at 350° for 25 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Remove from pans to wire racks to cool completely.
5. In a large bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over warm loaves. Yield: 2 loaves (16 slices each).
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