Cinnamon Swirl Bread
A Uncategorized recipe with yeast, warm water, vegetable shortening. Ready in 1h 10m, serves 4.
Curated byKavya Sharma🇮🇳
- 1
Dissolve yeast in warm water.
yeast(2 tbsp)warm water(1/2 c) - 2
Set aside.
- 3
Blend together shortening, honey and salt; set aside.
vegetable shortening(1/3 c)honey(1/3 c)salt(1 tbsp) - 4
Heat milk until bubbles around edge.
milk(2 c) - 5
Mix together with shortening, honey, salt, yeast and water.
yeast(2 tbsp)warm water(1/2 c)vegetable shortening(1/3 c)honey(1/3 c)salt(1 tbsp) - 6
Gradually add flour and oats, stirring with spoon.
to 6 c flour(5 1/2)oats(2 c)flour(1/2 c) - 7
When completely mixed, set aside with damp cloth to cover bowl.
- 8
Let rise until double in bulk.
- 9
Punch down and roll out on floured wax paper; roll to approximately 1/4-inch thick.
to 6 c flour(5 1/2)flour(1/2 c) - 10
With fork, mix together brown sugar, almonds, raisins, flour, butter and cinnamon.
cinnamon(2 tbsp)to 6 c flour(5 1/2)packed brown sugar(1 c)almonds(2/3 c)raisins(1/2 c)flour(1/2 c)butter(1/3 c) - 11
Mixture should be crumble texture.
- 12
Lightly spread by hand over dough.
- 13
Starting at left edge, roll bread dough with filling; roll to right edge.
- 14
Place in greased and floured bread/loaf pan.
to 6 c flour(5 1/2)flour(1/2 c) - 15
Bake in preheated 375° oven for 45 minutes.
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Cinnamon Swirl Bread
A Uncategorized recipe with yeast, warm water, vegetable shortening. Ready in 1h 10m, serves 4.
Curated byKavya Sharma🇮🇳
Directions
15 steps- 1
Dissolve yeast in warm water.
yeast(2 tbsp)warm water(1/2 c) - 2
Set aside.
- 3
Blend together shortening, honey and salt; set aside.
vegetable shortening(1/3 c)honey(1/3 c)salt(1 tbsp) - 4
Heat milk until bubbles around edge.
milk(2 c) - 5
Mix together with shortening, honey, salt, yeast and water.
yeast(2 tbsp)warm water(1/2 c)vegetable shortening(1/3 c)honey(1/3 c)salt(1 tbsp) - 6
Gradually add flour and oats, stirring with spoon.
to 6 c flour(5 1/2)oats(2 c)flour(1/2 c) - 7
When completely mixed, set aside with damp cloth to cover bowl.
- 8
Let rise until double in bulk.
- 9
Punch down and roll out on floured wax paper; roll to approximately 1/4-inch thick.
to 6 c flour(5 1/2)flour(1/2 c) - 10
With fork, mix together brown sugar, almonds, raisins, flour, butter and cinnamon.
cinnamon(2 tbsp)to 6 c flour(5 1/2)packed brown sugar(1 c)almonds(2/3 c)raisins(1/2 c)flour(1/2 c)butter(1/3 c) - 11
Mixture should be crumble texture.
- 12
Lightly spread by hand over dough.
- 13
Starting at left edge, roll bread dough with filling; roll to right edge.
- 14
Place in greased and floured bread/loaf pan.
to 6 c flour(5 1/2)flour(1/2 c) - 15
Bake in preheated 375° oven for 45 minutes.
About this recipe
A Uncategorized recipe with yeast, warm water, vegetable shortening. Ready in 1h 10m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
