Cinnamon Swirl Loaf
  • 1 1/2 cups warm milk
  • 1 cup warm water
  • 3 eggs, beaten
  • 1/2 cup white sugar
  • 1 rounded teaspoon salt
  • 1/2 cup butter or margarine, softened
  • 8 cups all-purpose flour
  • 2 tablespoons instant yeast
  • 2 tablespoons milk
  • 1 cup brown sugar
  • 2 tablespoons ground cinnamon
  • 1 cup raisins (optional)
  1. Mix milk, water, sugar, salt and butter.
  2. Add the beaten eggs.
  3. Combine four cups flour and instant yeast and mix well and add to wet mixture.
  4. Continue to add flour until dough is soft but not sticky.
  5. Knead.
  6. Place dough in a large, greased, mixing bowl. Cover and allow to rise until doubled in size.
  7. Roll dough on a lightly floured surface into a large rectangle 1/2 inch thick.
  8. Moisten the dough with 2 tablespoons milk.
  9. Combine 1 cup brown sugar and 2 tablespoons cinnamon, and sprinkle on top of the moistened dough.
  10. Sprinkle raisins evenly over entire surface. This is optional.
  11. Roll up tightly. The roll should be approximately 3 inches in diameter.
  12. Cut roll into thirds.
  13. Form the loaves and place seam-side down into well greased 9 x 5 inch pans.
  14. Allow loaves to rise again for about 1 hour in a warm place.
  15. Bake at 350 degrees F for 40 minutes, or until lightly browned and sound hollow when tapped.
  16. Remove bread from pans, and brush with melted butter or margarine.
  17. Let cool before slicing.

Thank you to Nicole Laboucane Sauder for submitting your family-favorite, Cinnamon Swirl Loaf, adapted from Mennonite Girls Can Cook!