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CINNAMON SWIRL BREAD

Category:    Bread
Yield:2 servings
 
      1 pk Active dry yeast                  1/4 c  Shortening
    1/2 c  Warm water                      6 1/4 c  Sifted flour
      2 c  Scalded milk,cooled               1/2 c  Sugar
    1/3 c  Sugar                               1 tb Cinnamon
      2 ts Salt                            1 1/2 ts Water
 
  Soften yeast in water. Combine milk, sugar, salt and shortening. Cool to
  lukewarm. Stir in 2 cups flour. Beat well. Add yeast, mix. Add enough flour
  to make moderately stiff dough. Turn out onto floured work surface, knead
  8-10 minutesuntil smooth and satiny. Shape into ball, place in greased
  bowl, turn once to grease top. Cover, let rise until doubled in bulk, 1 1/4
  hours. Punch down. Cut dough into 2 portions, roll dough to two 15x7 inch
  rectangles. Combine 1/2 sugar, cinnamon, spread half over each bread. Roll
  into loaves. Place in greased and floured 9x5x3 inch loaf pans. Cover and
  let rise until doubled in bulk (60 minutes) Bake in preheated 375 F oven
  for 30 minutes
 

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