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Cinnamon Bread
Ingredients:
2 pkg. active dry yeast
1/2 c. warm water
1 c. milk, scalded
1/2 c. butter
1/3 c. honey
1 tsp. salt
1 egg, slightly beaten
5 to 5 1/2 c. flour
3/4 c. wheat germ
2 pkg. active dry yeast
1/2 c. warm water
1 c. milk, scalded
1/2 c. butter
1/3 c. honey
1 tsp. salt
1 egg, slightly beaten
5 to 5 1/2 c. flour
3/4 c. wheat germ
Directions:
Dissolve yeast in warm water. Let stand. Pour scalded milk over butter. Stir to melt butter. Add honey and salt. Add beaten egg. Mix well. Combine yeast, milk and egg mixtures. Blend well. Add 2 1/2 c. flour and beat until smooth. Add the wheat germ and beat until smooth again. Add additional flour to make a soft dough. Knead gently for a few minutes to make a smooth but soft dough. Cover and let rise until double. Divide in half; roll each half to 7x12" rectangle. Brush with slightly beaten egg white and sprinkle with mixture of 1/2 c. sugar, 1 Tbs. cinnamon and 1/3 c. finely chopped nuts. Roll like jelly roll, put in greased loaf pan 9x5x3. Bake 35 to 40 minutes at 375.
Dissolve yeast in warm water. Let stand. Pour scalded milk over butter. Stir to melt butter. Add honey and salt. Add beaten egg. Mix well. Combine yeast, milk and egg mixtures. Blend well. Add 2 1/2 c. flour and beat until smooth. Add the wheat germ and beat until smooth again. Add additional flour to make a soft dough. Knead gently for a few minutes to make a smooth but soft dough. Cover and let rise until double. Divide in half; roll each half to 7x12" rectangle. Brush with slightly beaten egg white and sprinkle with mixture of 1/2 c. sugar, 1 Tbs. cinnamon and 1/3 c. finely chopped nuts. Roll like jelly roll, put in greased loaf pan 9x5x3. Bake 35 to 40 minutes at 375.
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¬ Bread
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