Carol's Cinnamon Bread

Who doesn't love that irresistible aroma and the moist, chewy taste of freshly baked cinnamon bread? This recipe is tried and true, having been passed down through several generations. I added more cinnamon into the recipe to embolden the taste that will make you smile.

INGREDIENTS 

½ c. milk

½ c. shortening

½ c. sugar

½ t. salt

1 pkg. rapid rise yeast

¼ c. warm water

3 ½ c. sifted enriched flout (all purpose)

2 eggs, beaten

butter or margarine

1 T. cinnamon

white sugar (eyeball a thin coat onto the rolled out dough)

INSTRUCTIONS
Scald milk.  Add shortening, sugar and salt.  Cool to lukewarm.  Dissolve yeast in water; combine with milk mixture.  Stir in half of the flour. Add eggs and beat well.  Add enough of the remaining flour to make soft dough.

Knead dough on lightly floured surface until smooth and elastic (10-15 min.).  Put in greased bowl and turn over once to coat the dough with grease.  Cover.  Let rise in warm place 2 hours.  Punch down.  Turn out on a lightly floured surface.  Roll into a  rectangle 8x12 inches.  Brush (smear) with butter.  Sprinkle with cinnamon and sugar.  Roll up from the narrow end like a jelly roll.  Pinch and fold ends under and place in a greased bread pan.

Grease surface of bread dough with butter.  Cover. Let rise 45 minutes.

Bake at 375 degrees F for 40-45 minutes.  While warm, sprinkle with confectioner’s sugar.