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 Cinnamon Spiral Bread
     5 1/4 cups  all-purpose flour  2 cups quick-cooking oats
     2/3 cup  nonfat dry milk powder  1/4 cup  packed brown sugar
     1 tablespoon  salt  1 (.25 ounce) package  active dry yeast
     2 1/2 cups  water  2 tablespoons  butter
     1  egg  1 cup  raisins
     1/2 cup  sugar  2 teaspoons  ground cinnamon
Cinnamon Spiral Bread
1. In a large mixing bowl, combine 2 cups flour, oats, milk powder, brown sugar, salt and yeast. In a saucepan, heat water and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in raisins.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18-in. x 9-in. rectangle. Combine sugar and cinnamon. Set aside 2 tablespoons for topping. Sprinkle remaining cinnamon-sugar over rectangles to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place seam side down in two 9-in. x 5-in. x 3-in. loaf pans coated with nonstick cooking spray. Cover and let rise until doubled, about 30 minutes.
4. Sprinkle with reserved cinnamon-sugar. Bake at 375 degrees F for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks.
 Categories:  Baked Goods, Baked goods, Bread
 Estimated Serving:  16
 Estimated preparation time:  30 min.
 Language:  English
 Shared by:  Jilly    2010/01/23
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