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Cinnamon Swirl Bread Recipe

Here's a yummy recipe for yeast bread that doesn't require kneading! The cereal in it adds moisture and a slight crunch, and the swirled cinnamon filling looks and tastes good.

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32 Servings
Prep: 15 min. + rising Bake: 40 min.

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/2 cup butter, softened
1 egg
1/2 cup uncooked Malt-O-Meal cereal
1/3 cup sugar
2 teaspoons salt
4 to 4-1/2 cups all-purpose flour
FILLING:
1 egg white, lightly beaten
1/2 cup sugar
1 tablespoon ground cinnamon

Directions

In a bowl, dissolve yeast in water. Add milk, butter, egg, cereal, sugar, salt and 2 cups flour; mix until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
Punch dough down; divide in half. Roll each portion into a 12-in. x 7-in. rectangle. Brush with egg white. Combine sugar and cinnamon; sprinkle over rectangles. Starting with a short side, roll up tightly and seal edges. Place each in a greased 8-in. x 4-in. loaf pan. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves.

Nutrition Facts: 1 serving (1 slice) equals 120 calories, 3 g fat (2 g saturated fat), 15 mg cholesterol, 185 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.

Cinnamon Swirl Bread published in Country Woman Christmas Annual 1999, p14

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