Prep: 20 min Rise: 2-3 hours Cook: 45 min Total: 3-4 hours Yields 2 loaves
2 ¼ cups milk
½ cup sugar
½ cup vegetable shortening or butter
2 teaspoons salt
In a large saucepan over medium heat, combine milk, shortening, sugar, and salt until just warm (115°F – 120°F), stirring constantly to melt the shortening. Remove from heat and let cool.
12.75 ounces all-purpose flour (about 3 cups)
In a large mixing bowl, combine flour and milk mixture. Mix well by hand using a whisk.
Add eggs. Using a whisk, beat until eggs are incorporated, and then continue to beat vigorously until batter is smooth, about 1 to 2 minutes.
2 teaspoons instant yeast
Add yeast and whisk to incorporate.
30 ounces all-purpose flour, or more as needed (about 7 cups)
Pour in flour in thirds and stir with a wooden spoon or dough whisk to incorporate. Mix until you have a moderately soft dough.
Turn out on lightly floured surface and knead till smooth and elastic (5-8 minutes). Shape into a ball. Place in lightly greased bowl, turning once to grease surface.
Cover and let rise in warm place till double, about 1-2 hours.
Punch dough down and turn out on lightly floured surface. Divide in half. Cover and let rest 10 minutes.
1 teaspoon water
Roll out each half into a 15×7-inch rectangle. Brush entire surface with water.
¾ cup sugar
2 tablespoons ground cinnamon
Combine sugar and ground cinnamon. Reserve 2 tablespoons of cinnamon-sugar in a separate bowl. Spread remaining cinnamon-sugar over dough.
Roll dough up like a jelly roll, beginning with the narrow side. Roll tightly to prevent air bubbles from forming. Seal long edge and ends by pinching together. Place, sealed side down, in 2 greased 9x5x3-inch loaf pans.
Cover and let rise in warm place till almost double, about 45 to 60 minutes.
3 ½ cups water
Pour water into an empty loaf pan or spare baking pan and place on lowest oven rack. Position second oven rack to be above water-filled pan in the middle of the oven. Preheat oven to 375°F.
1 tablespoon butter, melted
Just before baking, lightly coat each loaf with melted butter and sprinkle with remaining cinnamon-sugar.
Bake at 375°F until lightly brown and an instant-read thermometer inserted at angle from short end just above pan rim into center of loaf reads 185°F to 190°F degrees, about 55 to 60 minutes. If the crust browns too quickly, cover with foil last 15 minutes of baking.
Remove bread from pans and cool on wire racks. Cut into 1/2-inch slices.
From MakeBetterFood.com. Jan 1, 2012. (http://makebetterfood.com/recipes/cinnamon-swirl-bread/).