HOMEMADE CINNAMON SWIRL BREAD

Steps:

• Mix both packages of yeast and water together.
• In large bowl, mix together sugar and salt.
• Also add butter to bowl, but do not mix.
• Pour scalded milk over butter, sugar and salt.
• Add 3 cups of flour and mix until soft dough forms.
• Mix in eggs and yeast into dough.
• Add the remainder of the dough until stiff dough forms.
• Take out of bowl, cover, and let rest 10 minutes.
• Knead for about 8 minutes until soft, elastic dough forms.
• Place in lightly greased bowl, turning once to cover dough.
• Cover and let rest in a warm place for 45 minutes to an hour, or until double in size.
• Punch down and let rest another 45 minutes, or until double again.
• Take out of bowl and let rest for 5 minutes.
• Divide dough in half, and roll each half into a ball.
• Starting with the first half, roll out into a 15x7-inch rectangle.
• Brush melted butter all over top of rectangle.
• Starting with the cinnamon, sprinkle a thin layer over the rectangle.
• Then cover the cinnamon with a layer of sugar.
• The a layer of cinnamon.
• Repeat until you have about 4 or 5 layers of each.
• Repeat steps 12 & 13 with the second half of the dough.
• Roll up each rectangle, jelly-roll style, and place in greased bread pan.
• Cover and let rest for 45 minutes.
• Place in hot oven (375°F) for 45 minutes to an hour.
• Crust should be crispy and a golden brown.
• If wanted, 5 minutes before bread is done, butter can be brushed on crust to give it a creamier taste.
• If crust browns to fast, put aluminum over bread.
• Tip- if nuts or raisins are wanted in bread, place them on top of the cinnamon/sugar layers before rolling up.