Ingredients
6 7 c all-purpose flour
2 package yeast
2 cup milk (what ever version you
1 use - i use 1/2%)
1/4 cup sugar(i used an unrefined
1 granulated sugar i get at my
1 fs)
1/4 cup applesauce
2 tsp salt
6 egg whites
1 cinnamon and sugar mix (1 c
1 sugar to 4 teaspoons
1 cinnamon)
1 raisons if desired
Directions
~ Mix 3 cups flour and yeast in large bowl. - Warm milk, sugar,
applesauce, salt over stove until warm to touch (115deg). When warm
mix into flour mixture, ADD EGGS and beat at high speed for three
minutes. - Stir in as much of the remaining flour as possible. (I
stired in 3 cups.) - Turn out on floured board and knead in as much
of the rest of the flour as possible to make a soft elastic dough. -
Put in greased bowl and let rise. (I used a touch of lf spray oil and
covered with a wet papertowel. Terry cloth will stick and make a
mess.) Let rise until double (about 1 1/4 hours). - Punch down.
Divide in half. Let rest 20 minutes. - Roll out into a15"X7"
rectangle (I used slightly larger because I have 9" loaf pans.) Wet
surface slightly with water and sprinkle with 1/2 cinnamon mixture,
make sure to get close to edges. - Sprinkle with raisons if desired.
Roll up like a jelly roll and tuck edges under. Put in sprayed loaf
pan and let rise until double, about 30-40 minutes. Bake at 375 deg
about 45 minutes or until done. (Once the bread gets nice and brown,
cover with foil and cook another 15 minutes.) Let cool some before
cutting.
From: Lynn Stepanek
Issue 32] July 23, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
Servings: 2 servings
Cinnamon Swirl Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Experts have tracked the existance of recipes far back into distant history, in fact as far back as ancient Egypt, and potentially, even further back. However, mostly, these ancient records were just primitive pictorial recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to experts is a collection of stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. Closer to modern times, we find some interesting books which date from the fourteenth century - a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, they are nothing to do with the indian curry that is familiar to us all today, but instead descriptions of the types of food on the menues of the rich and wealthy people of that period. During the succeeding few hundred years, the powerful and rich strove to offer the most exotic meals, and as a consequence, the best chefs and their recipes became highly prized. Even so, it was during the 1800s that cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, trying out, and recording recipes common in their social group. By the arrival of the 1900s, cookbooks are greatly in demand mostly due to more people being able to read, people having increased spare time and disposable income. |
We hope you enjoy this Cinnamon Swirl Bread recipe.
