Cinnamon Custard Swirl Bread Food

CUSTARD CINNAMON SWIRL BREAD

Steps:

• In a bowl, combine flour #1, custard mix, and salt. Mix well. In a saucepan heat water, milk, and butter #1 until warm (120-130 degrees). (Be very careful to make sure that the liquid is not too hot nor too cool.) Butter does not need to melt. Add yeast to the warmed liquid, stirring to dissolve. Let sit for 5 minutes. Add liquid mixture and eggs to flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, gradually stir in enough of flour #2 to make a firm dough. (I used my KitchenAid mixer for this but used the bread hook attachment. The dough should not be sticky when you are finished adding all of the flour and it should clear the bowl on it's own.) Knead on a floured (#3) surface until smooth and elastic, about 5 minutes. (If you used a mixer you can skip this step. Place in greased bowl, turning dough to grease all over. Cover and let rise in a warm place until light and doubled, about 1 hour. Combine sugar and cinnamon for filling. Punch down dough and divide into parts (1 part for 1-2 servings, 2 parts for 4-7 servings, 4 parts for 8+ servings). On a lightly floured surface, roll each part to a 14x7 inch rectangle. Spread each with softened butter (#2) and sprinkle with the filling. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges at end. Place loaves in greased 9x5 loaf pans. Cover and let rise in a warm place until doubled in size, about another hour. Bake at 375F for 35-40 minutes.

CINNAMON CUSTARD SWIRL BREAD

Steps:

• Combine 2 cups flour, yeast, custard mix and salt in a large mixing bowl. Mix well.
• Heat milk, water, and 1/4 cup butter in saucepan until warm (120° to 130°, butter need not be melted).
• Add milk mixture and eggs to flour mixture. Blend at low speed until moistened, then for 3 minutes at medium speed.
• By hand, stir in enough remaining flour to make a firm dough.
• Knead on floured board until smooth and elastic (5 to 8 minutes).
• Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled in bulk (about 1 hour).
• For filling, combine 1/2 cup sugar and 1 tablespoon cinnamon, and set aside.
• Punch dough down and divide into two parts.
• On lightly floured surface, roll each half to a 14 x 7 inch rectangle.
• Spread each with 1 tablespoon softened butter and sprinkle with sugar and cinnamon filling.
• Roll up tightly, pressing dough into roll with each turn. Pinch ends and edges to seal.
• Place in greased 9 x 5 inch loaf pans.
• Cover and let rise in warm place until doubled in bulk (about 1 hour).
• Bake at 375° for 35-40 minutes.
• Brush tops with melted butter and sprinkle with mixture of 1 1/2 tablespoons of sugar and 1 teaspoon of cinnamon.
• Remove from pans and cool on rack.