7 1/4 c FLOUR (BREAD FLOUR PREFERED) 1/4 c BUTTER OR MARGARINE
2 pk YEAST (RAPID RISE) 2 ts SALT
2 c MILK 3 ea EGGS (ROOM TEMPERATURE)
1/4 c SUGAR
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