7 1/4 c FLOUR (BREAD FLOUR PREFERED)
2 pk YEAST (RAPID RISE)
2 c MILK
1/4 c SUGAR
1/4 c BUTTER OR MARGARINE
2 ts SALT
3 ea EGGS (ROOM TEMPERATURE)
MIX 3c FLOUR AND YEAST IN LARGE BOWL – HEAT MILK, SUGAR, BUTTER AND
SALT IN SAUCE PAN UNTIL WARM (115 DEG) – ADD WARM LIQUID TO DRY MIX
AND BEAT AT HIGH SPEED FOR 3 MIN. – ADD REMAINING FLOUR 1c AT A TIME
AND THEN KNEAD DOUGH TILL SMOOTH – LET RISE TILL DOUBLED IN SIZE THEN
PUNCH DOWN ROLL OUT – SPREAD WITH CINNIMON-SUGAR MIX (PAINT DOUGH
WITH MELTED BUTTER IF DESIRED BEFORE PUTTING ON CINNIMON) THEN ROLL
DOUGH IN LOG AND CUT IN HALF – PLACE IN 2 BREAD PANS AND LET RISE
TILL DOUBLED IN SIZE – BAKE AT 350 DEG. FOR 30 MIN. – REMOVE FROM
PANS AND PAINT TOPS WITH BUTTER FOR SOFT CRUST OR WITH MILK FOR HARD
CRUST. MAKES 2 LOAVES, (18 SERVINGS PER LOAF). NOTE: PER SERVING,
CAL. 109; FAT 2.0g; SODIUM 150mg
Yields
20 Servings