KitchenAid 4-C Recipes & Instructions page 27

CINNAMON BREAD
1 cup milk
3/
cup water
1/3
cup butter or
margarine
61 /2 to 71 /2 cups
fLu
6 tailcspoons
sugar
11
/ 2
teaspoons salt
2
packages active
dry yeast
*Crum b Topping
Combine milk, water and 1/3 cup margarine
in a saucepan. Heat over low heat until liq-
uids are very warm (120°F. to 130°F.). Mar-
garine does not need to melt.
Place 6 ci ps flour, sugar, salt and yeast in
Bowl. Attach Bowl and Dough Hook. Turn
to Speed 2 and mix about 1 minute. At
Speed 2, gradually add eggs, then warm liq-
uid mixture, about 30 seco4 Mix 1 minute
longer.
Continuing on Speed 2, add remaining flour,
½ cup at a time, until dough loses stickiness
and clings to Hook, about 5 minutes. Knead
on Speed 2 for 7 to 10 minutes longer or un-
til dough is smooth and elastic. Stop.
Place in greased bowl, turning to grease top.
Cover; let rise in warm place, free from
draft, until doubled i%bulk about 35
minutes.
Meanwhile, combine ½ cup sugar and
cinnamon.
Punch dough down and divide in half. Roll
each half to a 14X9-inch rectangle. Brush
lightly with melted margarine. Sprinkle
each with half of cinnamon-sugar mixture.
Beginning at the 9-inch end, tightly roll
dough and shape into loaves. Place in 2
greased 9X5X3-inch loaf pans. Cover; let
rise in warm place, free from draft, until
doubled in bulk, about 35 minutes.
Brush with egg white; sprinkle each with
half of Crumb Topping. Loosely top each
with an aluminum foil "tent." Bake on low-
est rack position at 375°F. for 45 minutes.
Remove foil; bake 5 minutes longer, or just
until golden brown. Remove from pans and
cool on wire racks.
* CRUMB TOPPING: Combine 1/3 cup flour,
1/3
cup light brown sugar and 1 teaspoon
ground cinnamon. Add 3 tablespoons soft-
ened butter or margarine. Rub through fin-
gers until mixture is crumbly.
Yield: 2 loaves
FREEZER WHITE BREAD
6 to 7 cups flour
2
tablespoons
¼ cup sugar butter or
1 tablespoon salt
margarine
1,/3 cup instant
2
cups very
nonfat dry warm water
milk solids
(120°F. to
2
packages active 130°F.)
dry yeast
Combine 5 cups flour, sugar, salt, dry milk
solids, undissolved yeast and margarine in
Bowl. Attach BO*l and Dough Hook. Turn
to Speed 2and gradually add water, about I
minute. Mix 1 minute longer. Continue on
Speed 2, adding remaining flour, ½ cup at a
time, as needed. Mix until dough clings to
Hook, about 5 minutes.
When dough clings to Hook and cleans sides
of Bowl, knead on Speed 2 for 7 to 10 min-
utes longer or until dough is smooth and
elastic. Stop.
Turn dough out on lightly floured board.
Cover with a towel; let rest for 15 vinutes.
Divide doughnto 2 equal pieces. Form each
piece into a smnoth round ball. Flatten each
ball into a mound, 6 inches in diameter.
Place on greased baking sheets and cover
with plastic wrap. Freeze until firm. Trans-
fer to plastic bags. Hold in freezer up to 4
weeks.
Remove from freezer; place on ungreased
baking sheets.Cover; let stand at rpom tem-
perature until fully thawed, about 4 hdurs.
*Ro ll each ball to 12>8-inch rectangle.
Shape into loaves. Place in 2 greased 8½X
4½X2½-inch loaf pans. Let rise in warm
place, free from draft, until doubled in bulk,
about 11/2 hours.
Bake at 350°F. for 35 minutes, or until done.
Remove from pans and cool on wire racks.
Yield: 2 loaves
*To make round loaves: let thawed dough
rise on ungreased baking sheets until
doubled in bulk, about 1 hour. Bake as for
loaves.
3
eggs at room
temperature
1
/2 cup sugar
2
teaspoons
cinnamon
Melted butter or
margarine
1 egg white,
slightly beaten
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