CREAM OF THE WEST CINNAMON BREAD
An old Cream of the West favorite!
3/4 cup Cream of the West Roasted Wheat
2 cups water
½ cup milk
¼ cup shortening, melted
1/3 cup brown sugar
¼ cup warm water
1 pkg. dry yeast
2 eggs, beaten
6 cups all-purpose flour
1 cup raisins
¼ cup water
2/3 cup sugar
Cook Cream of the West Roasted Wheat according to package directions using the 2 cups water. Add the milk and simmer
5 – 10 more minutes. Stir in the brown sugar and shortening. Cool to lukewarm.
Dissolve yeast into the ¼ cup warm water.
Combine cereal mixture, yeast solution and eggs. Add flour and raisins. Knead until smooth. Place in a greased bowl, cover with moist cloth and place in a warm area to rise until doubled.
Punch down and divide dough in half. Roll out each half to 9” x 15” rectangles. Brush with warm water and sprinkle 1/3 cup sugar over each half. Sprinkle generously with cinnamon.
Roll up so that you end up with a 9” long roll. Place in greased loaf pan. Cover and let rise until doubled in size.
Bake at 350 for 1 hour. While warm brush tops of loaves with melted butter. Enjoy a slice with our natural cinnamon honey!