Egg Bread (cinnamon) Recipe
Yield: 20 ServingsRecipe by luhu.jp
Ingredients:
7 1/4 cup: FLOUR, BREAD FLOUR PREFERED
2 package: YEAST, RAPID RISE
2 cup: MILK,
1/4 cup: SUGAR,
1/4 cup: BUTTER OR MARGARINE,
2 tsp: SALT,
3 each: EGGS, ROOM TEMPERATURE
Directions:
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
Source from luhu.jp
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
Source from luhu.jp