Cinnamon Swirl Bread

Cinnamon Swirl Bread

2 tablespoons active dry yeast
¼ cup warm water
2 cups milk, scalded
1/3 cup sugar
1 ½ teaspoons salt
¼ cup shortening
5 ¾ to 6 ¼ cup sifted, all-purpose flour.

Soften yeast in warm water. Combine hot milk, sugar, salt, and shortening, then cool to luke warm. Stir in 2 cups of flour; beat well. Add the yeast mix. Add enough of the remaining flour to make a moderately stiff dough. Turn out on a lightly floured surface. Knead dough until smooth (8 to 10 minutes). Shape in a ball and place in a lightly greased bowl, turning once to grease all surfaces. Cover, and let rise in a warm place until double in size (about 1 ¼ hours). Punch down and cut into two portions. Roll dough into two 15 by7 inch rectangles. Combine ½ cup sugar with one tablespoon of cinnamon, spread half over each rectangle. Sprinkle 1 ½ teaspoons water over each. Roll into loaves. Bake at 375 degrees for 30 minutes. Makes 2 loaves.