Istanbul cinnamon bread

Ingredients Lbs. Ozs. Method

Filling

Sugar 12 oz.

Cinnamon 1-1/4 oz.

Combine and set aside.

Dough:

Active dry yeast 2 oz.

Milk, lukewarm 2 lbs. 2 oz.

Dissolve yeast in milk.

Butter, melted 2 lbs.

Sugar 1/2 oz.

Eggs 1 oz.

Salt 1/2 oz.

Bread flour 7 lbs.

Vanilla extract 1-1/4 oz.

Combine. Mix at 1 st speed until well blended.

Egg wash, enough to coat 8 loaves

Instructions: Cover dough and let rise for about 1 hour or until double in size. Punch down dough. Roll into rectangle, sprinkle cinnamon-sugar mixture on top and roll into cylinders. Place into a greased 1-lb. Ioaf pan and let rise again for about 45 minutes. Egg wash top of loaves, sprinkle with additional cinnamon sugar and bake at 375·F for 45 minutes to 1 hour until golden brown. Yields about 8 loaves.

Note: Some other ingredients you can add to the filling are chopped and toasted nuts, dates and apricots