Yeasty Cinnamon Loaves

 

Ingredients

 

Makes 2 loaves

• 1 package Bakery-Style Cinnamon Swirl Muffin Mix, divided

• 5 cups all-purpose flour

• 2 packages (1/4 ounce each) quick rise yeast

• 2 eggs, lightly beaten

• 1/4 cup plus

• 2 tablespoons butter or margarine, melted, divided

• 2 1/2 cups hot water (120° to 130°F), divided

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Method:

1. Grease two 9x5x3,inch loaf pans. Combine muffin mix, contents of crumb topping from Mix, flour and yeast in large bowl; set aside.

2. Combine contents of swirl packet from Mix, eggs, 1/4 cup melted butter and 1/2 cup hot water in medium bowl. Stir well.

3. Add remaining 2 cups hot water and stir until thoroughly blended. Add liquid ingredients to flour mixture; stir until thoroughly blended. Invert onto well, floured surface; let rest for 10 minutes. Knead for 10 minutes or until smooth, adding flour as necessary.

4. Divide dough in half. Divide each half into 3 sections. Roll each section into 10,inch rope. Braid 3 ropes. Fold ends under. Place in greased pan. Repeat with remaining dough. Let rise 1 hour or until doubled in size.

5. Preheat oven to 375°F. Bake at 375°F for 30 to 35 minutes or until bread is deep golden brown and sounds hollow when tapped. Brush with remaining 2 tablespoons melted butter.

6. Cool in pans 5 minutes. Remove bread from pans to cooling racks. Cool completely.

Note: You may also braid loaves and bake free­form on greased baking sheets for 26 to 30 minutes.