We all have, based on our palates, experiences, pocketbooks,
and preferences. our ideas of what constitutes a fancy or a
great restaurant or dish. This is of course well within our
purview, but getting each others' noses out of joint is not.

---------- Recipe via Meal-Master (tm) v7.05

Title: CINNAMON SWIRL BREAD
Categories: Breads
Servings: 2

1 pk Active dry yeast 1/4 c Shortening
1/2 c Warm water 6 1/4 c Sifted flour
2 c Scalded milk,cooled 1/2 c Sugar
1/3 c Sugar 1 tb Cinnamon
2 ts Salt 1 1/2 ts Water

Soften yeast in water. Combine milk, sugar, salt and shortening. Cool to
lukewarm. Stir in 2 cups flour. Beat well. Add yeast, mix. Add enough
flour
to make moderately stiff dough. Turn out onto floured work surface, knead
8-10 minutesuntil smooth and satiny. Shape into ball, place in greased
bowl, turn once to grease top. Cover, let rise until doubled in bulk, 1
1/4
hours. Punch down. Cut dough into 2 portions, roll dough to two 15x7 inch
rectangles. Combine 1/2 sugar, cinnamon, spread half over each bread.
Roll
into loaves. Place in greased and floured 9x5x3 inch loaf pans. Cover and
let rise until doubled in bulk (60 minutes) Bake in preheated 375 F oven
for 30 minutes. Source unknown

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