Ingredients
- 1/3 cup sugar
- 1 cup warm water
- 2 1/2 2 ½ tsps active dry yeast
- 1 egg, beaten
- 1 tsp. vanilla
- 1 tsp. lemon juice
- 3 1/4 3 ¼ cups bread flour
- 1 tsp. salt
- 1/3 cup shortening
- 1 cup sugar
- 1 tbs. cinnamon
- 1 egg, beaten
Preparation
Step 1
Dissolve 1 tsp. sugar in warm water and sprinkle in yeast, and stand until frothy, about 10 minutes. Stir in the egg, vanilla, and lemon juice.
In a separate bowl, whisk together 3 ¼ cups flour, the remaining sugar, and the salt. Cut in the shortening until pea-sized pieces remain. Using a wooden spoon, stir the flour into the wet ingredients, mixing to form soft dough. Knead the dough until it is smooth and elastic, about 8 minutes. Place the dough into a greased bowl, cover and rise until doubled, about 1 hour. Punch down the dough and divide in half. Roll the dough into a 14 x 9 inch rectangle and brush with 2 tbs. water, leaving a 1 inch border along 1 short end.
Combine the sugar and cinnamon, sprinkle half over the rectangles, beginning at the short end without the border, roll up jelly-roll style; pinch seam to seal. Fit roll, seam side down into a greased 8 x 4 inch loaf pan. Repeat with remaining dough and filling.
Cover and let rise until doubled in bulk. Brush egg wash over loaves and bake at 375 degrees until deep brown and loaves sound hallow.