Cinnamon Swirl Bread

Now that the replacement paddle for my breadmaker has arrived, I decided it was absolutely necessary to find some kind of bread to make. I chose an easy recipe and set about making the bread on Sunday, only to be interrupted by an evening ordination service for three young men I watched grow up. After the very special service was over, I found myself invited to an afterparty at Tina's house. Whoa - I was never cool enough to be invited to any afterparties in high school! Who are we kidding? I didn't even get invited to the parties...much less all the cool stuff happening afterwards.

Long story short - while I partied away at Tina's, my bread rose so far that it then deflated and had to be thrown away. Don't ask.

Tonight I started all over again, knowing I had no where to be this evening. And guess what? When you stick around to see your recipe to completion, it actually turns out good.

I couldn't stand to wait for the cool-down phase so I had my piece fresh out of the oven with no glaze on top. Really, is there anything better than hot bread with just a bit of melted butter slathered on top????? I think not.

Cinnamon Swirl Bread

1 cup warm milk (70 to 80 degrees F)

1/4 cup water (70 to 80 degrees F)

2 eggs

1/4 cup butter or margarine, softened

1 teaspoon salt

1/4 cup sugar

5 cups bread flour

2 1/4 teaspoons active dry yeast

FILLING:

2 tablespoons butter or margarine, melted

1/3 cup sugar

1 tablespoon ground cinnamon

GLAZE:

1 cup confectioners' sugar

4 teaspoons milk

1/2 teaspoon vanilla extract

Directions

In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).

When cycle is completed, turn dough onto a lightly floured surface; divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Brush with butter. Combine sugar and cinnamon; sprinkle over dough. Roll up tightly jelly-roll style, starting with a short side. Pinch seams and ends to seal. Place seam side down in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour.

Bake at 350 degrees F for 25 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Remove form pans to wire racks to cool completely. Combine glaze ingredients; spoon over loaves.