Cinnamon Swirl Bread

2 tsp active dry yeast
¼ cup warm water
2 cups milk, scalded
1/3 cup sugar
2 tsp salt
¼ cup butter (room temp)
5 ¾ to 6 ¼ cups flour
.
Soften yeast in warm water. Combine hot milk, sugar, salt and butter. Cool to luke warm. Stir in 2 cups of the flour, beat well. Add the softened yeast, mix. Add enough of the remaining flour to make a moderately stiff dough. Turn out on lightly floured surface and knead until dough is smooth and satiny (5+ minutes). Shape into a ball; place in a lightly greased bowl, turning once to surface. Cover, let rise in warm place, until double (about 1 hr, 15 min).
.
After first rising, roll dough into two 15” by 7” rectangles. Combine ½ cup sugar with 1 tsp cinnamon. Spread ½ over each. Sprinkle 1 ½ tsp water over each. Roll into loaves. Place in 2 greased loaf pans. Cover and let rise until double (45-60 min). Bake at 375 for about 30 minutes or until when tapped on top it sounds hollow. If top browns too fast, cover loosely with foil for the last 15 minutes. Makes 2 loaves.
.
* I used all of the flour it called for
* Next time I’m going to roll dough into longer strips to make more swirls inside
* Don’t forget to set a timer, my crust turned out a bit too dark :)