This is one of my family's favorite bread recipes. They love it with a warm bowl of soup during autumn.
In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to 120?-130?.
Add to dry ingredients; beat just until moistened.
Add eggs; beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
In a small bowl, combine filling ingredients; set aside.
Punch down dough; divide in half.
Turn onto a lightly floured surface.
Roll each portion into a 15-in. x 9-in. rectangle.
Spread filling over each to within 1/2 in. of edges.
Roll up jelly-roll style, starting with a short side; pinch seams to seal and tuck ends under.
Place seam side down in two greased 9-in. x 5-in. loaf pans.
Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 350? for 20-25 minutes or until golden brown.
Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (16 slices each).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 32 Servings | ||
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Calories: 147 | ||
Calories from Fat: 61 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 79.6mg | 24 % | |
Sodium 262.4mg | 9 % | |
Potassium 92mg | 2 % | |
Total Carbohydrate 17.5g | 5 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 16.8g | ||
Protein 4.2g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 147
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