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Cinnamon Twist Bread Recipe
You don't need a holiday to make this Cinnamon Twist Bread recipe. Any day
is a good day to make and serve this bread. So, what are you waiting for!?
Yield: 2 loaves
Cinnamon Twist Bread Ingredients:
How to make Cinnamon Twist Bread:
Stir in shortening, 1/2 cups sugar and salt.
Allow to cool to lukewarm.
Pour water into a large bowl and sprinkle in yeast. Mix until dissolved.
Stir in 3 cups flour, eggs and milk mixture.
Beat in a mixer on medium speed for 2 minutes.
Continue to add and mix in remaining flour, a little at a time. Mix in with
your hands when the dough gets too hard for the mixer.
Stop adding flour when dough leaves the sides of the bowl.
Turn dough onto a lightly floured board. Cover and let rest for 15 minutes.
Knead dough until smooth.
Place dough into a greased bowl, and turn it to grease entire dough.
Cover and let rise until about double in size.
Punch down, cover and let rise again until almost double in size.
Turn dough back onto a board and divide into 2 equal parts. Cover and let
rest for 10-15 minutes.
Roll each half of dough into 12" X 7" rectangle.
Combine 1/2 cup sugar and cinnamon. Set aside 1 Tablespoon for topping.
Sprinkle dough with mixture.
Sprinkle 1 Tablespoon water over each dough half.
Roll as a jelly roll, starting at the narrow edge.
Seal long edge and tuck under ends.
place sealed edge down in two greased 9" X 5" X 3" loaf pans.
Cover and let rise until almost doubled.
Lightly brush tops of loaves with soft or melted butter.
Sprinkle remaining sugar cinnamon mixture on the top.
Pre-heat oven to 375 degrees.
Bake for 35 to 40 minutes.
If bread starts to brown too much, cover loosely with aluminum foil.
Remove from pans and cool on a wire rack.
Serve warm or cold.
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