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CINNAMON SWIRL BREAD (WITH A TWIST)
Contributed by: Alaina Ledyard
1 1/3 cup warm milk
3/4 TBS salt
4 TBS butter, halved
1 1/2 TBS dry yeast
3 cups unbleached, all-purpose flour
1 2/3 cups whole wheat flour
2 TBS margarine
6 TBS brown sugar, halved
4 tsp. cinnamon, halved
Pour warm milk into a bowl, and stir in sugar and salt. Melt butter and pour into the mixture. Add yeast and let sit until bubbly (about to 10 minutes).
Mix flour into the mixture and knead with dough hook in mixer or by hand until dough is smooth and elastic.
Cover with plastic wrap and place bowl in warm area. Let rise until double. Punch down.
Divide dough into two parts. Roll one part out flat, spread two tablespoons margarine on rolled out dough and sprinkle with three tablespoons brown sugar and two teaspoons cinnamon.
Roll up the dough to make a loaf. Pinch ends and sides to seal. Slice loaf down the middle lengthwise, then twist together. Repeat with second piece of dough. Put in greased pans and let rise until double. Bake at 350 degrees for 25 to 30 minutes.
Yield: Two 5- by 9-inch loaf pans
(This recipe was contributed as part of a "Cook of the Week" feature.)