CRISSCROSS SCONE LOAF

Crisscross Scone Loaf image

des moines register 8 april 1955 it says add glamour to your easter breakfast and the loaf looks braided very pretty the instructions dont look helpful on how they did it.this is the blurb, love the old recipes lol" "crisscross scone loaf is a glamorous dish to serve for easter breakfast.it requires no more mixing than biscuits and bakes in a half hour.when the cinnamon sugar aroma permeates the house,second calls for breakfast become unnecessary .a platter of fried eggs with crisp bacon slices will round out your menu .if family members have their own ideas as to how they want their eggs cooked ,serve cool glasses of orange pineapple juice to stave off hunger pangs while you comply with their wishes.honest to goodness that was the intro.

Provided by Dienia B.

Time 40m

Yield 1 loaf

Number Of Ingredients 9

Ingredients

2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1 egg
2/3 cup milk, scant
1/2 cup butter, melted
1/4 cup sugar
2 teaspoons cinnamon

Steps:

sift flour,baking powder ,salt 1/4 c sugar.
in mixing.
bowl
cut in shortening
combine egg and milk,beat.
add to dry ingredients
mix.
turn out onto floured board
knead a minute
roll out to 1/4 " rectangle 7.
brush with melted butter
sprinkle with cinnamon sugar
roll up like jelly roll.
seal edges.
cut 14 equal slices.
flatten each piece cut side down.
with palm of your hand.
have bread pan well butttered.
arrange pieces on end,in zigzag fashion
for a thicker crust ,pour melted butter over top sprinkle with cinnamon sugar bake in preheated hot 400 degree ovenfor 25 30 minutes.
turn pan on its side on cake rack.slide bread out.

Nutrition Facts : Calories 2306.4, Fat 105.3, SaturatedFat 64, Cholesterol 452.8, Sodium 4382.4, Carbohydrate 306.3, Fiber 9.6, Sugar 100.8, Protein 38.6