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Cinnamon Bread


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#1 Sheryl

Sheryl

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Posted 18 June 2008 - 10:54 AM

This is the recipe we talked about in the Chat room today. You asked for it. Here it is. I hope one of you decides to try it. It really is wonderful. The best breakfast cinnamon roll recipe someone asked me for is on page two of the sclero kitchen under more recipes. it is one of my favorite things to prepare when I have children around. They love them. There are several recipes in the one post you should be able to find it. If not then write me. Have fun Baking.

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Category: From the Kitchen of: Recipe Name: Date: 06-18-2008
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Bread Sheryl Doom Cinnamon Bread
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Pre Heat: Time: Serves/Amt: Note: Information:
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375º 30-40 Mins. 2 Loaves Butter loaves while hot.
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Measure: Ingredient(s): Measure: Ingredient(s):
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1 Pkg. Active Dry Yeast
¼ Cup Water (very warm)
2 Cup Milk (scaulded&skimmed)
1/3 Cup Sugar
2 Tsp Salt
¾ Cup Shortening (Crisco)
5¾ To 6¼ Cup Flour (I use bread flour)

1 Cup Sugar
3 Tbsp Cinnamon

Instructions:
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In a small bowl or cup, soften yeast with the 1/4 cup of very warm water. (110 degrees) quite warm to the touch.
In a large mixing bowl combine hot milk, sugar, salt and shortening. Stir together to help melt the crisco. Set aside and to cool.
When cooled to where you can stick your finger into it and it is just luke warm, stir in 2 cups of the flour. Mix well. Then add the softeneded yeast mixture. If you only have a hand mixer you may have to do the rest by hand. Add enough of the remaining 3 cups of flour to make a moderately stiff dough. Turn out on lightly floured work surface. If you are having to add the 3 cups of flour by hand. Pour the 3 cups of flour out onto work surface. Dump dough mixture onto the flour. Work the dough and flour into each other. When the dough is moderately stiff and doesn't stick to the work surface any longer you have mixed it properly.
Knead dough until smooth and satiny. About 8 to 10 minutes. Shape into a large ball. Place ball into a lightly greased large bowl, turning it around a couple times to slightly coat the dough. Cover with a towel and let rise in a warm draft free place until double in bulk. This will take about 1 + 1/2 hours. Punch down the dough with your fist. Seperate into two balls. Roll each out into a 18 x 7 inch rectangle. Combine the Cinnamon and sugar by mixing in a medium bowl. Pour out onto the rectangles and try to say a bit (1/2 inch) away from the edges. Drizzle or sprinkle about a teaspoon of water over each loaf. Roll into loaves folding up the ends and sealing as you firmly push while rolling to get out some of the air pockets, if needed. Pinch seams together diagonally, sealing well. Bake at 375 degrees 30-40 minutes or until a deep golden brown. Remove bread loaves from pans immediately and lightly butter outside of loaves if desired. Cool one hour before slicing or they may colapse. Slice and eat as is or our preference is to slice bread and lightly coat with butter. Put on a skillet and heat as if making grilled sandwiches. When nicely browned then flip and fry other side. Eat hot.
Variations: Instead of sprinkling water on top of cinnamon mixture. First spread softened butter on each loaf then add the cinnamon mixture. But you won't need to sprinkle any water at all on top of cinnamon.
For perfect white bread use only 2 tablespoons sugar, and 1 tablespoon shortening in recipe. You can bake white bread at 400 degrees for 35 mins.

Utensil(s):
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Strength and Warmth,
Sheryl

Sheryl Doom
ISN Support Specialist
(Retired) ISN Chat Moderator
International Scleroderma Network (ISN)