Cinnamon Swirl Bread (or French Toast!)

It's time I finally share this recipe with you guys, because I've made it for years and it's a hit anytime, anywhere. I got the recipe from Kristi Adamson back when we were roommates and I've adjusted it slightly, but not much. This recipe makes two loaves and it's absolutely best the first day. I often give the second loaf away and it's an easy way to brighten someone's day without much more effort on my part.

If we keep both loaves, we usually plow through a loaf and a half before it dries out too much, and then I freeze the rest and use it to make cinnamon swirl french toast whenever the craving strikes. Absolutely divine! (The slight dryness actually works to your advantage in french toast, by the way.) Really, you must try this. And if you are feeling really crazy, pour some buttermilk caramel syrup over the top and you will be in heaven.

Cinnamon Swirl Bread

1 Tbsp yeast
1/4 cup warm water
2 cups scalded milk
1/3 cup sugar
2 tsp salt
1/4 cup shortening (minus 1-2 Tbsp)
1-2 Tbsp butter
6 cups flour
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1/2 cup sugar
1 tsp cinnamon

Soften yeast in warm water. Combine milk, sugar, salt, and shortening. Stir in 2 cups of flour. Mix in yeast. Add rest of flour. Knead 8-10 minutes. Place in a greased bowl; cover and let rise one hour or until double in size. Knead again. Cut dough into two portions and roll out. Mix 1/2 cup sugar and 1 tsp cinnamon; divide in two and spread over two loaves. Roll up and place in greased loaf pans; cover and let rise one hour or until it looks like you need to bake it. Bake at 375 degrees for 25-30 minutes. Remove from pan and let cool on wire rack---but make sure you taste it when it's still warm!

*A note on the baking: You have to really know your oven on this one. You absolutely can't bake it too long or it will get really dry and not be very good, but of course it has to actually be done. I highly highly recommend setting your timer for 15 minutes and checking to make sure the loaf isn't getting too brown. I usually cover it with foil at that point and then finish baking. In my oven, 25 minutes is always perfect.

**Also, I usually make this in a breadmaker so I don't follow these instructions precisely, but just in case you are doing it the regular way, here you go!