Submitted by: Candi
- 1 cup milk
- 6 Tbsp butter
- 2 1/2 2 tsp active dry yeast
- 2 whole eggs
- 1/3 cups sugar
- 3 1/2 cups all-purpose flour
- 1 tsp salt
- 1/3 cup sugar
- 2 Tbsp cinnamon
- egg and milk, mixed together, for brushing
- softened butter, for smearing and greasing
- Melt butter with milk. Heat until very warm, but donít boil. Allow to
cool until still warm to the touch, but not hot. Sprinkle yeast over
the top, stir gently, and allow to sit for 10 minutes.
- In the bowl with an electric mixer, mix sugar and eggs with the paddle
attachment until combined.
- Pour in milk/butter/yeast mixture and stir
to combine. Add half the flour and beat over medium heat until
combined. Add the other half and beat until combined.
- Switch to the dough hook attachment and beat/knead dough on medium
speed for ten minutes. If dough is overly sticky, add 1/4 cup flour
and beat again for 5 minutes.
- Heat a metal or glass mixing bowl so itís warm. Drizzle in a little
canola oil, then toss the dough in the oil to coat. Cover bowl in
plastic wrap and set it in a warm, hospitable place for at least 2
- Turn dough out onto the work surface. Roll into a neat rectangle no
wider than the loaf pan youíre going to use, and about 18 to 24
inches long. Smear with 2 tablespoons melted butter. Mix sugar and
cinnamon together, then sprinkle evenly over the butter-smeared dough.
Starting at the far end, roll dough toward you, keeping it tight and
contained. Pinch seam to seal.
- Smear loaf pan with softened butter. Place dough, seam down, in the
pan. Cover with plastic wrap and allow to rise for 2 hours.
- Preheat oven to 350 degrees.
- Mix a little egg with milk, and smear over the top. Bake for 40
minutes on a middle/lower rack in the oven.
- Remove from the pan and allow bread to cool.
- Slice and serve, or make cinnamon toast or French toast with it.
Published: Tuesday, August 9th, 2011 by Kelly