| This recipe is liked by 0 person(s). |
Cinnamon wreath bread
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 2pkg | active dry yeast |
| 1 1/2 c | warm water, (110-115) |
| 6 Tbsp | butter |
| 1/3 c. | Nonfat dry milk |
| 1/4 c. | Sugar |
| 1 | egg |
| 3/4 tsp | salt |
| 4 1/2-5 1/2 c. | All purpose flour |
| 2Tbsp | butter melted |
| 1 1/2 tsp. | cinnamon |
| 1 c. | Confectioners sugar |
| 1 Tbsp | water |
| 1/4 tsp. | almond extract |
In large bowl dissolve yeast in warm water. Add butter, sugar, egg, salt, 3 c. flour. Beat on med speed for 3 minutes. Stir in enough flour to firm sift dough. Will be sticky. Turn out onto floured surface and knead until smooth and elastic. 6-8 minutes. Place in greased bowl turning once to grease top. Cover & let ruse until doubled about 1-1 1/2 hours. Punch down dough. On a lightly floured surface. Roll dough into 17x12 rectangle. Brush with melted butter sprinkle with cinnamon to 1/2 inch edges. Roll up jelly roll style starting with LNG side & pinch the seam to seal. Place seam den on greased baking sheet & pinch ends together to form arming. With kitchen scissors cut from outside cut from outside edge to 2/3rd's way towards center if ring at 1" intervals. Separate the strips slightly & twist to allow filling to show. Cover & let rise again until doubled (3045 minutes). Bake at 375 for 29-25 til golden brown. Combine confectioners sugar, water, and almond extract and drizzle over warm bread
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe