Cinnamon Swirl Loaf
7 to 7 1/2 cup sall-purpose flour
2 packages active dry yeast
2 cups milk
1/2 cup sugar
1/2 cup unsalted butter
2 teaspoons salt
1/2 cup sugar
2 teaspoons ground cinnamon
In large mixer bowl combine 3 1/2 cups of the flour and the yeast. In saucepan heat milk, 1/2 cup sugar, shortening and salt just till warm (115 - 120 degrees), stirring constantly to melt shortening. Add to dry mixture in mixing bowl; add eggs. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately soft dough. Turn out on lightly floured surface and knead till smooth and elastic (5 -8 minutes). Shape into a ball. Place in lightly greased bowl, turning once to grease surface.
Cover; let rise in warm place till double (about 1 hour). Punch dough down; turn out on lightly floured surface. Divide in half. Cover; let rest 10 minutes. Roll each half into a 15×7-inch rectangle. Brush entire surface with water.
Combine the 1/2 cup sugar with the ground cinnamon. Spread each rectangle with half the sugar-cinnamon mixture. Roll dough up as for jelly roll, beginning with narrow side. Seal long edge and ends by pinching together. Place, sealed side down, in 2 greased 9×5x3-inch loaf pans. Cover and let rise in warm place till almost double (35 to 45 minutes). Bake at 375 degrees till done, 35 to 40 minutes. (If crust browns too quickly, cover with foil last 15 minutes of baking.) Remove bread from pans and cool on wire racks. Makes 2 loaves.