Number of servings : 24
Type of meal : | Breads and muffins | Breads and muffins
Special diet :
5 to 5-1/2 cups (1.25 to 1.375 mL) all-purpose flour
1/2 cup (125 mL) granulated sugar
2 packets (1/4 oz / 7 g each) rapid-rise yeast
1-1/2 tsp (7 mL) salt
1-3/4 cups (425 mL) milk
10 tbsp (150 mL) margarine
1 large egg, at room temperature
1/4 cup (60 mL) firmly packed light brown sugar
1 tsp (5 mL) cinnamon
- Mix 1-1/4 cups (300 mL) flour, 1/4 cup (60 mL) granulated sugar, yeast, and salt with wooden spoon in large bowl. Heat milk and 4 tbsp (60 mL) margarine in small saucepan over medium heat until very warm (120º to 130ºF / 48º to 53ºC). Stir into flour mixture. Stir in egg. Add enough remaining flour (at least 3-1/2 cups / 875 mL) to form soft dough.
- Dust work surface lightly with flour. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, adding remaining flour to keep dough from sticking.
- Melt remaining margarine. Coat 10-inch (25 cm) tube pan with nonstick cooking spray. Combine brown and re-maining granulated sugars and cinnamon in small bowl. Pull off golfball-size pieces of dough and arrange in single layer in pan. Brush dough with half of melted margarine and sprinkle with half of sugar mixture. Repeat to make second layer. Cover with damp tea towel. Let rise in a warm place until doubled, about 30 minutes.
- Meanwhile, preheat oven to 375ºF (190ºC). Bake bread until browned on top, about 35 minutes. Cool in pan on wire rack 10 minutes. Unmould and serve warm.