Christmas Morning Bread

One of the things I love about the holidays is the foods that to me just say Christmas. I love how families eat the same meal every Christmas year after year and when someone suggests a change it always ends up that everyone really wants the same meal as last year. Well one food tradition in my family growing up was eating homemade Cinnamon Swirl Bread every Christmas morning. Our parents would give us a certain time that we were allowed to go downstairs and look in our stockings. Shortly after we pulled everything out of our stockings our parents would come downstairs and see what Santa brought and start a pot of coffee for my Dad. We would eventually all sit down at the kitchen table to a breakfast of eggs, fruit and the most wonderful warm cinnamon swirl bread. It was one of the best times of the morning as we were all right there together and enjoying Christmas morning. Now we all have our own homes and consequently our own Christmas morning traditions. I know Russ and I look forward to Christmas morning with just the two of us and Cash as our time together to share presents, sit by the fire, and enjoy a quiet morning together in our pajamas. As much as I love our Christmas morning together I still miss the cinnamon swirl bread, so this year I have decided to bridge the old and new traditions and make small loaves of it for everyone.

To make the bread be sure and allow ample time for rising. The dough rises three separate times during the process. Aside from that it is a fairly straight forward yeast bread. I happen to love yeast breads and this is my favorite. The combination of cinnamon and sugar with the yummy yeast bread is just perfect. It is great at room temperature, warm, or toasted. Russ rates the bread a 9.

Cinnamon Swirl Bread, based on a recipe from Better Homes and Garden cookbook
(makes 2 large loaves or 6 small loaves)

1 pack active dry yeast
2 cups milk, scalded
½ cup sugar
½ cup shortening (Crisco)
2 t. salt
7 and ½ cups sifted all purpose flour
2 eggs, beaten

Filling:
¾ cup sugar
1 and ½ T. cinnamon
Soft butter

Active yeast in warm water. Pour scalded milk over ½ cup sugar. Add shortening and salt. Stir to dissolve and then cool to lukewarm.

Add 3 cups of flour and mix well. Stir in the softened yeast and beaten eggs. Add enough remaining flour to make a soft dough. Let dough rest 10 minutes. Knead until smooth and elastic. Place in a lightly greased bowl, let rise until doubled. Then push down and let rise again. Punch down and divide dough in half (if making two large loaves). Let rest 10 minutes. Roll each half into a rectangle and spread soft butter on dough. Sprinkle half of the cinnamon / sugar mixture on each and sprinkle with water. Roll up and place seam edge down in greased loaf pan. Sprinkle top with cinnamon / sugar and let rise until doubled (covered, in a warm place). Bake at 350 F for 30 to 35 minutes.