Cinnamon Swirl Loaf
| 7 to 7 1/2 cups all-purpose flour | 2 pkgs. active dry yeast |
| 2 cups milk | 1/2 cup sugar |
| 1/2 cup shortening | 2 tsp. salt |
| 2 eggs | 1/2 cup sugar |
| 2 teaspoons ground cinnamon | Confectioners' Icing |
In large mixer bowl combine 3 1/2 cups of flour and the yeast. In saucepan heat milk, 1/2 cup sugar, shortening, and salt just till warm, stirring constantly to melt shortening. Add to dry mixture in mixer bowl; add eggs. Beat at low speed with electric mixer for 1/2 minute. Scrape sides of the bowl and beat for another 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately soft dough. Turn out on lightly floured surface and knead till smooth and elastic. Shape into a ball. Place in lightly greased bowl, turning once to grease surface.
Cover; let rise in warm place till double (about 1 hour). Punch dough down; turn out lightly floured surface. Divide in half. Cover; let rest for 10 minutes. Roll each half into a 15 x 7 inch rectangle. Brush entire surface with water.
Now, combine the 1/2 cup sugar and the ground cinnamon. Spread each rectangle with half the sugar-cinnamon mixture. Roll dough up as for jelly roll. beginning with narrow side. Seal longedge and ends. Place, sealed edge down, in 2 greased 9 x 5 x 3 inch loaf pans. Cover and let rise in warm place till almost double (35 to 45 minutes). Bake at 375 degrees till done, 35 to 40 minutes.
(If crust browns too quickly, cover with foil last 15 minutes of baking). Remove bread from pans and cool on wire racks. The Drizzle with the Icing. This makes 2 loaves!!
For the Confectioners' Icing:
Combine 1 cup sifted powdered sugar, 1/4 tsp. vanilla, and enough milk to make of drizzling consistency (about 1 1/2 Tbs.) Ices 2 loaves.
TIP: Cool bread slightly before icing. A wire rack with waxed paper underneath works well and makes cleanup easy. From a spoon, drizzle icing back and forth. Or spread with a spatula. Be sure to add nuts, fruits, or other decorations before icing sets!!
