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Cinnamon Swirl Bread

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.

32 ServingsPrep: 20 min. + rising Bake: 30 min.

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 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

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).
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.

2 of 2

Cinnamon Swirl Bread (continued)

Directions (continued)

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.
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.
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).

Nutrition Facts: 1 serving (1 slice) equals 121 calories, 3 g fat (2 g saturated fat), 20 mg cholesterol, 104 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.