Cinnamon Swirl Bread
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Prep: 25 min.
Rise: 30 min.
Bake: 30 min.
1 cup milk
1/4 cup margarine or butter
4 cups bread flour
1/4 cup granulated sugar
1 teaspoon salt
1-1/2 teaspoons active dry yeast or bread machine yeast
1/2 cup chopped walnuts or pecans, toasted
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
2 tablespoons margarine or butter
Sifted powdered sugar, for sprinkling
Add the first 7 ingredients to a 2-pound bread machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough. Punch down. Cover and let rest for 10 minutes.
Meanwhile, for filling, in a medium bowl stir together the walnuts or pecans, brown sugar and cinnamon. Set aside.
Divide dough in half. On a lightly floured surface, roll each half into a 14x9-inch rectangle. Spread one rectangle with 1 tablespoon margarine or butter and sprinkle with half of the filling. Starting from both short sides, roll up each side into a spiral toward the center. Repeat with remaining dough rectangle, margarine and filling to make a second loaf.
Place in two greased 9x5x3- or 8x4x2-inch loaf pans, rolled sid eup. Cover; let rise about 30 minutes or until nearly double.
Bake in a 350 degree oven about 30 minutes or until bread sounds hollow when lightly tapped. If necessary, loosely cover with foil the last 10 minutes to prevent over browning. Remove from pan; cool on wire rack. Before serving, sprinkle with powdered sugar. Makes 2 loaves (24 servings).