Whole Wheat Cinnamon Swirl Bread

This recipe, which makes three small loaves, has a swirl of cinnamon-sugar rolled inside whole wheat yeast dough.

Ingredients:

• 1 pkg. quick-rise yeast
• 1/2 c. warm water
• 1/2 c. sugar
• 1 stick (unsalted) butter (1/2 cup), softened
• 5 oz. evaporated milk or light cream
• 2 eggs, beaten
• 1 1/2 tsp. salt
• 2 c. whole wheat flour
• 2 c. white (all-purpose) flour
• 3 tbsp. cinnamon
• 2 tbsp. sugar
• Softened or melted butter

Directions:

Dissolve yeast in a small measuring cup with the warm water and allow to proof in a warm place. Meanwhile, in a large bowl, cream butter and sugar. Then add beaten eggs, milk or cream, and proofed yeast mixture; mix well. Stir together flours and salt in a separate bowl, then stir about one-third of the dry mixture into the creamed mixture. Stir in another one-third; dough will begin to appear stiffer. Dump dough onto floured board and knead gently. Use what you need of the remaining one-third of flour mixture for working on the dough while kneading (you may not need it at all). Knead for 5-8 minutes. Place in a greased bowl and cover with plastic wrap; allow to rise in a warm place until doubled. Once doubled, punch down and roll out to about 1/4 - 1/2" thick. Spread with some softened butter, then sprinkle with a mixture of the cinnamon & sugar. Roll up the dough from the longest side. Cut into 3 equal parts. Tuck and round edges and form into 3 small loaves. Place into 3 greased small loaf pans and allow to rise. Bake at 375 degrees in regular oven about 30 minutes or until golden brown. Allow to cool on wire rack, then place in plastic bags. May be frozen.

Number of Servings: 3 small loaves; each serves 3-4

Notes from the Cook: This bread is so rich and moist, yet light and tender, it just melts in your mouth. It is excellent toasted and served with butter. I've always received glowing praise about this bread. It is truly delicious and so easy to make!