Source: Midwest Living

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Recipe Summary

prep:
40 mins
rise:
1 hr 50 mins
cool:
30 mins
bake:
35 mins
total:
3 hrs 35 mins
Servings:
32
Yield:
2 loaves
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl, combine 3 cups of the flour and the yeast.

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  • In a saucepan, heat the 1-3/4 cup milk, the 1/3 cup butter, the 1/4 cup sugar, and the salt until just warm (120 degree F to 130 degree F) and butter is almost melted, stirring constantly. Add to flour mixture. Add eggs.

  • Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat 3 minutes on high speed. Stir in as much remaining flour as you can with a spoon.

  • Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough thats smooth and elastic (6 to 8 minutes total). Shape into a ball.

  • Place in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place until doubled (about 1-1/4 hours).

  • Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest 10 minutes.

  • Lightly grease two 9x5x3-inch loaf pans. Roll each half of dough into an 18x8-inch rectangle. Brush entire surface lightly with melted butter. Combine the 1 cup sugar and the cinnamon; sprinkle half of the mixture over each rectangle.

  • Beginning with the narrow end, roll up, jelly-roll style; seal edge and ends. Place sealed edges down in the prepared pans. Cover and let rise until nearly doubled (35 to 45 minutes).

  • Bake the loaves in a 375 degree F oven for about 35 minutes or until done. Cover loosely with foil for the last 15 minutes to prevent overbrowning. Remove from pans. Cool on wire rack.

  • Combine sifted powdered sugar and vanilla. Stir in enough milk (3 to 4 tablespoons) to make drizzling consistency. Drizzle over the bread while warm. Makes 2 loaves (32 servings).

Nutrition Facts

191 calories; fat 4g; cholesterol 28mg; saturated fat 2g; carbohydrates 35g; insoluble fiber 1g; protein 4g; vitamin a 30.9RE; sodium 115mg.
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