What I'm Cooking Wednesday

I usually post what I'm reading or what I just finished reading on Wednesdays, but I haven't had time to do much reading lately.  I did spend Sunday making bread.  It was a recipe from my sister that I changed up a bit and I have to say it came out pretty good so I thought I'd share it here.

Cinnamon Swirl Loaf

 (Makes 2 loaves)

7 to 7 1/2 cups all purpose flour
2 packages active dry yeast
2 cups milk (I used 1 % milk)
1/2 cup Crisco
2 teaspoons salt
2 eggs
1/2 cup sugar
2 teaspoons ground cinnamon

For Icing
1 cup sifted Confectioners' sugar  (also known as powdered sugar)
1/4 teaspoon vanilla extract
Milk

In a large mixing bowl combine 3 1/2 cups of the flour and yeast. Set aside.  In a small saucepan, combine the milk, 1/2 cup sugar, the Crisco, and salt.  Heat it until warm (115 to 120 degrees), stirring constantly to melt the Crisco. Add to the flour mixture.  Add eggs. Beat at low speed with an electric mixer for 30 seconds, scraping the sides of the bowl constantly. Beat 3 additional minutes at high speed.  Stir in enough of the remaining flour by hand to make a moderately soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic (about 5 or so minutes).  Place in a lightly greased bowl, turning once to grease the surface. Cover and let rise in a warm place until double in size (about an hour). 

Punch the dough down and turn it out onto a lightly floured surface. Divide in half.  Cover and let rest 10 minutes. Roll each half into a 15 x 7 inch rectangle. Brush the entire surface with water. Combine the 1/2 cup sugar and ground cinnamon.  Spread half of the cinnamon-sugar mixture on each rectangle. Roll the dough up like a jelly roll - beginning at the 7 inch end. Seal the edge and ends. Place each loaf seal side down in a greased 9 x 5 x 3 inch loaf pan. Cover and let rise in a warm place till almost double in size (about 35 to 40 minutes).  Bake at 375 degrees until done - about 35 to 40 minutes.  (If the crust browns too quickly before the bread is done, cover with foil the last 15 minutes or so.)  Remove the bread from the pans and cool on a wire rack.  Drizzle with Icing (directions below)

For Icing
Combine the Confectioners' sugar, vanilla, and enough milk to make a drizzling consistency. (I used 1 1/2 tablespoons of milk).  Cool the bread slightly before icing or it just runs off.  Using a spoon, drizzle the icing back and forth across the loaf.  You can also add chopped nuts to the top of the loaf before the icing dries.

I hope you enjoy it.  It tastes wonderful toasted with a little butter too.