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Cinnamon Custard Swirl Bread
5 c flour
2 pkg yeast
1 (3 oz) pkg egg custard mix
1 tsp salt
1 c milk
1/2 c water
1/4 c + 2 tbs butter or margarine
2 eggs
1/2 c + 1 1/2 tbs sugar
1 tbs cinnamon

Combine 2 cups flour, yeast, custard mix and salt in a large mixing bowl. Mix well. Heat milk, water and 1/4 cup butter in a saucepan until warm (120° - 130°). Add milk mixture and eggs to flour mixture. Blend at low speed until moistened, then for 3 minutes at medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured board until smooth and elastic (5 to 8 minutes). Place in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled in bulk (about 1 hour). For the filling, combine 1/2 cup sugar and 1 tablespoon of cinnamon, and set aside. Punch dough down and divide into two parts. On lightly floured surface, roll each half into a 14 x 7" rectangle. Spread each with 1 tablespoon softened butter and sprinkle with sugar and cinnamon filling. Roll up tightly, pressing dough into roll with each turn. Pinch ends and edges to seal. Place in a greased 9" x 5" loaf pans. Cover and let rise in warm place until doubled in bulk (about 1 hour). Bake at 375° for 35-40 minutes. Brush tops with melted butter and sprinkle with mixture of 1 1/2 tablespoons of sugar and 1 teaspoon of cinnamon. Remove from pans and cool on rack.
Recipe featured in Bread Daily on 12/11/01.