Rolled Cinnamon Bread
1 cup boiling water
2 Tbsp granulated sugar
2 ½ tsp salt
1 Tbsp melted shortening or lard
1 cup evaporated milk
1 cake yeast, 7 g. = ¼ oz = 2 ¼ tsp yeast
¼ cup lukewarm water
6 cups sifted flour
6 Tbsp brown sugar
1 tsp cinnamon
Pour boiling water over granulated sugar, salt and shortening. Add milk and cool to lukewarm.
Soften yeast in lukewarm water; add to milk mixture. Add flour, ½ cup at a time, mix until smooth after each addition.
Turn out on lightly floured board and knead until dough is smooth and elastic to the touch and bubbles appear under the surface. Place in greased bowl, turn over so all sides are coated; cover, place in warm area and let rise until double in bulk.
Turn out on lightly floured board and knead again. Divide dough into two portions. Pat and stretch each portion into a sheet about nine inches square. Sprinkle with mixture of brown sugar and cinnamon. Roll up like jelly roll; place in greased loaf pans with seam side down. Cover and let rise again until doubled in bulk. Bake in hot oven, 425 degrees F., 15 minutes, reduce heat to moderate temperature, 375 degrees F. and bake 25 minutes longer. Makes 2 loaves