Cinnamon Swirl Bread


	Baker’s %	American	Metric
Water (cool)	62%	15.5 #	7.03 kg
Yeast (compressed)	3%	.75 #	340 g

King Arthur Special Flour	80%	20 #	9.08 kg
King Arthur Round Table Pastry Flour	20%	5.0 #	2.27 kg
Non-Fat Dry Milk	5%	1.25 #	570 g
Salt	2%	.50 #	230 g
Sugar	10%	2.5 #	1.15 kg
Shortening	10%	2.5 #	1.15 kg

Cinnamon		3 oz	86 g
Sugar		1 #	460 g

Total		48.0 #	21.8 kg

Calculate water temperature needed to arrive at final dough temperature of 74°-78°F.
Crumble yeast and add to water.
Mix to full development.
Bulk fermentation 2.5 hours. Give one fold at 1.5 hours.
Divide into 18 oz. pieces for 1# strap pans. Bench rest 20 minutes, covered.
Roll out as for cinnamon rolls. Wash with water; sprinkle generously with cinnamon sugar mixture (mixture = 3 oz. of cinnamon/1# sugar).
Roll up, pan and give full proof.
Bake at 385° for approximately 35 minutes. Watch for excessive browning.

Note: If raisins are to be added with cinnamon sugar mixture, make sure raisins are conditioned and drained.

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