Sweet Bread

We have made cinnamon bread with our sweet bread – yum so good!.  For the holidays it is adorned with an icing and seasonal sprinkles.

• 2 pkgs yeast
• 1 ½ c water warm water 100 – 120 degrees
• 1 c milk
• 1 stick butter
• 2 t salt
• 6 large eggs
• 1 ½ c sugar
• 8 to 9 cups flour

Grease three 9” X 5” loaf pans and set aside.

In a large bowl, place the yeast and add the water.  Ensure that the water is between 100 and 120 degrees and no more.  130 degrees will kill your yeast resulting in flat bread.  Set aside.

In a medium pan, combine the milk, butter and the salt over medium heat.  Once the butter begins to melt, turn off the heat and stir mixing until butter and milk are incorporated.  Let the mixture cool.  It will form a crust.

In a medium bowl, place the eggs and sugar and beat well.  Add the scalded milk mixture and whisk together.  Whisk this mixture into the yeast mixture.   With a wooden spoon, mix in three cups of the flour.  Then continue adding remaining flour, a cup at a time, until a soft dough forms.   Turn onto a floured board and knead for eight to ten minutes.  Divide dough among the prepared pans, cover with a light towel and place in a warm place to rise.  About one to two hours. 

Preheat oven to 350 degrees and bake for half an hour or until a toothpick comes out clean.  IF the top browns before, the bread is done, cover it with foil and continue baking.

To make cinnamon bread, simply roll out one portion at a time, brush with room temperature butter and sprinkle generously with a sugar and cinnamon mixture.  Roll up and place in prepared pans to rise.