CINNAMON SUGAR SWIRL BREAD

 3 to 3 1/2 cups flour                                                 1/2 tsp salt
1/4 cup C & H sugar                                                  1/2 cup milk
1 pkg active dry yeast                                                1/4 cup water
                                                                                    1/4 cup (1/2 stick) butter or margarine
                                                                                    1 egg

FILLING

1 Tbsp melted butter
2 Tbsp C&H sugar
1/2 tsp cinnamon or to taste

Combine 1 cup flour, sugar, yeast and salt in large mixing bowl. Mix well. Heat milk, water and butter until lukewarm. Butter will not be melted. Add to flour mixture and beat 1 minute. Add 1 cup additional flour and egg; beat 2 minutes. With spoon stir in 1 cup flour until batter holds shape. Remove from bowl to floured board. Knead 5 to 8 minutes, using the remaining flour as needed. Dough should not be firm. Cover with waxed paper and towel. Let rest 20 minutes. 

Punch dough down and roll into rectangle 8x15". Brush with melted butter. Sprinkle with cinnamon/sugar mixture. Roll up jelly roll fashion from narrow end. Seal end. Place in greased 2 quart loaf pan. Cover with plastic lid; refrigerate 2 to 4 hours. Remove from refrigerator, remove lid, pierce any air bubbles with oiled toothpick. let stand 20 minutes. Bake in 350* oven 40 to 45 minutes. Remove from pan and cool on rack. Makes 1 loaf. 

No information on this card. 

2-4-24

I decided to make this since I love to make bread. 

I didn't read the card very well, and made it like a regular bread in the mixing bowl with the bread attachment. It worked out great. But I should have done the 1 cup flour and not 3 cups flour when I started. It was easy to make and actually grew in the oven. 

I THOUGHT I put the seam down in the pan, but apparently it was on the side. I did have the cinnamon and sugar run out - I always add more cinnamon and sugar. I love warm bread too, and I think I should have been patient and let it cool. The bread knife I used didn't "play nice." It was really good and I do recommend this bread recipe.