Ingredients

The following ingredients have 20 Servings
  • 2 1/2 tsp active dry yeast
  • 1 3/4 C water (heated to 112)
  • 3 Tbsp granulated sugar
  • 3 C All-Purpose Flour
  • 1 1/4 tsp salt
  • 6 Tbsp butter (room temperature)
  • 1/4 C nonfat dry milk
  • 1/2 C instant mashed potato flakes
  • 1/4 C granulated sugar
  • 1 1/2 tsp ground cinnamon
  • 2 tsp All-Purpose Flour
  • 1 lrg egg (slightly beaten)
  • 1 Tbsp water

Instruction

  • Make sure the water is between 112-115 degrees. Mix the water, yeast and a tsp of the sugar in your mixer (with a dough hook)
  • Let it bloom for 10 mins, it will bubble and expand
  • Now add half the flour, the rest of the sugar, salt, butter, dry milk and potato flakes. Mix until smooth.
  • The dough will be sticky at first - add 1/4 C of the remaining flour at a time, kneading in between.
  • Add flour until the dough starts to clean the sides while mixing. Keep kneading until the dough is less sticky and will stretch thin without ripping.
  • Lightly oil a bowl and place the dough inside, cover with a damp dishtowel
  • Allow it to double in size, it will be around an hour, but depending on your humidity (or lack) and elevation it could be a little less or more.
  • Once it's doubled divide the dough and place on a lightly greased surface and pat each half out to a 6x8 rectangle
  • Beat the egg and water together and brush it over the dough (you won't use it all)
  • Mix the sugar, cinnamon and flour, sprinkle over the dough generously.
  • Start on one 6 inch side roll the dough up
  • Pinch it closed
  • Prepare two loaf pans, I like to use Bakers Joy
  • Place the dough, seam side down in the pan
  • Cover with a kitchen towel or a bit of greased saran wrap (again, I just spray it with bakers joy)
  • Let them rise until it's about an inch above the pan, about an hour
  • Preheat the oven to 350
  • Bake the bread 40-45 mins. After the first 15 mins cover it loosely with aluminum foil to keep it from getting too brown.
  • Let cool and slice!