OLD-FASHIONED CINNAMON SWIRL LOAF
6 cups all-purpose flour (6 to 6 1/2 cups)
1/3 cup sugar
2 packages Fleischmann’sÂ® Rapid Rise Yeast
1 1/2 teaspoons salt
1 cup milk
1/2 cup water
1/3 cup butter or margarine
1/2 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
3 tablespoons cold butter or margarine
3 tablespoons butter or margarine, melted
1/4 cup sugar
2 teaspoons ground cinnamon
1 1/2 cups chopped dates or raisins
1 egg white, lightly beaten
Make dough: In large bowl combine 2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (125Âº to 130ÂºF); stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
Make topping: Combine flour, sugar and cinnamon; cut in butter until mixture is crumbly; reserve.
To fill and shape loaves: On lightly floured surface, divide dough into two equal pieces. Roll each to 16- Ã— 7-inches. Brush each with melted butter to within 1-inch of edges. Sprinkle evenly with sugar, cinnamon and dates. Roll up tightly from short ends as for jelly roll; pinch seams and ends to seal. Place, seam sides down, in two greased 9- Ã— 5-inch loaf pans. Cover; let rise in warm, draft-free, place until doubled in size, about 30 to 45 minutes.
Brush loaves with egg white; sprinkle with Crumb Topping. Bake at 375ÂºF for 40 to 45 minutes or until done. Remove from pans; cool on wire racks.