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!?
Get baking!
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Scald milk.
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Stir in shortening, 1/2 cups sugar and salt.
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Allow to cool to lukewarm.
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Pour water into a large bowl and sprinkle in yeast. Mix until dissolved.
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Stir in 3 cups flour, eggs and milk mixture.
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Beat in a mixer on medium speed for 2 minutes.
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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.
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Stop adding flour when dough leaves the sides of the bowl.
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Turn dough onto a lightly floured board. Cover and let rest for 15 minutes.
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Knead dough until smooth.
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Place dough into a greased bowl, and turn it to grease entire dough.
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Cover and let rise until about double in size.
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Punch down, cover and let rise again until almost double in size.
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Turn dough back onto a board and divide into 2 equal parts. Cover and let
rest for 10-15 minutes.
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Roll each half of dough into 12" X 7" rectangle.
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Combine 1/2 cup sugar and cinnamon. Set aside 1 Tablespoon for topping.
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Sprinkle dough with mixture.
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Sprinkle 1 Tablespoon water over each dough half.
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Roll as a jelly roll, starting at the narrow edge.
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Seal long edge and tuck under ends.
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place sealed edge down in two greased 9" X 5" X 3" loaf pans.
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Cover and let rise until almost doubled.
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Lightly brush tops of loaves with soft or melted butter.
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Sprinkle remaining sugar cinnamon mixture on the top.
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Pre-heat oven to 375 degrees.
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Bake for 35 to 40 minutes.
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If bread starts to brown too much, cover loosely with aluminum foil.
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Remove from pans and cool on a wire rack.
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Serve warm or cold.
