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Custard Cinnamon Swirl Bread

Or better known in our family as Grandma's Good Bread. . .
16 Servings Recipe By Pin Print
Custard Cinnamon Swirl Bread

Ingredients

  • 4 cups Flour, All-Purpose #1
  • 6 ounces Custard Pudding Mix, Cook & Serve
  • 4 teaspoons Salt
  • 1 cup Water
  • 2 cups Milk
  • ½ cups Butter #1
  • 1 ounce Instant Dry Yeast
  • 4 individual Egg
  • 7 cups Flour, All-Purpose #2
  • 1 cup Flour, All-Purpose #3
  • 1 cup Sugar
  • 8 teaspoons Cinnamon
  • 4 tablespoons soften Butter #2

Freezer Containers

Supplies

  • Plastic Wraps
  • Cooking Sprays
  • 4.Loaf Pans
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a bowl, combine flour #1, custard mix, and salt. Mix well.
  2. In a saucepan heat water, milk, and butter #1 until warm (120-130 degrees). (Be very careful to make sure that the liquid is not too hot nor too cool.) Butter does not need to melt.
  3. Add yeast to the warmed liquid, stirring to dissolve. Let sit for 5 minutes.
  4. Add liquid mixture and eggs to flour mixture.
  5. Blend at low speed until moistened.
  6. Beat 3 minutes at medium speed.
  7. By hand, gradually stir in enough of flour #2 to make a firm dough. (I used my KitchenAid mixer for this but used the bread hook attachment. The dough should not be sticky when you are finished adding all of the flour and it should clear the bowl on it's own.)
  8. Knead on a floured (#3) surface until smooth and elastic, about 5 minutes. (If you used a mixer you can skip this step.
  9. Place in greased bowl, turning dough to grease all over. Cover and let rise in a warm place until light and doubled, about 1 hour.
  10. Combine sugar and cinnamon for filling.
  11. Punch down dough and divide into parts (1 part for 1-2 servings, 2 parts for 4-7 servings, 4 parts for 8+ servings).
  12. On a lightly floured surface, roll each part to a 14x7 inch rectangle. Spread each with softened butter (#2) and sprinkle with the filling.
  13. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges at end.
  14. Place loaves in greased 9x5 loaf pans. Cover and let rise in a warm place until doubled in size, about another hour.
  15. Bake at 375F for 35-40 minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, combine flour #1, custard mix, and salt. Mix well.
  2. In a saucepan heat water, milk, and butter #1 until warm (120-130 degrees). (Be very careful to make sure that the liquid is not too hot nor too cool.) Butter does not need to melt.
  3. Add yeast to the warmed liquid, stirring to dissolve. Let sit for 5 minutes.
  4. Add liquid mixture and eggs to flour mixture.
  5. Blend at low speed until moistened.
  6. Beat 3 minutes at medium speed.
  7. By hand, gradually stir in enough of flour #2 to make a firm dough. (I used my KitchenAid mixer for this but used the bread hook attachment. The dough should not be sticky when you are finished adding all of the flour and it should clear the bowl on it's own.)
  8. Knead on a floured (#3) surface until smooth and elastic, about 5 minutes. (If you used a mixer you can skip this step.
  9. Place in greased bowl, turning dough to grease all over. Cover and let rise in a warm place until light and doubled, about 1 hour.
  10. Combine sugar and cinnamon for filling.
  11. Punch down dough and divide into parts (1 part for 1-2 servings, 2 parts for 4-7 servings, 4 parts for 8+ servings).
  12. On a lightly floured surface, roll each part to a 14x7 inch rectangle. Spread each with softened butter (#2) and sprinkle with the filling.
  13. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges at end.
  14. Place loaves in greased 9x5 loaf pans. Cover and let rise in a warm place until doubled in size, about another hour.
  15. Bake at 375F for 35-40 minutes.
  16. Remove from pans and allow to cool.
  17. Cover in plastic wrap, place in a gallon freezer bag, and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw and reheat in toaster oven.

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