Grandmother's Sweet Bread
1/4 cup sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup unsalted butter or margarine, chilled
3 (1/4-ounce) packages active dry yeast (3 tablespoons)
3/4 cup warm water (110 degrees F, 45 degrees C)
1 tablespoon plus 1 cup sugar
7 3/4 cups all-purpose flour
1 1/2 cups milk
1 1/4 cups unsalted butter or margarine
2 egg yolks
2 egg whites
1 1/2 teaspoons salt
1.In a small bowl, combine sugar, flour and cinnamon.
2.Using a pastry blender or 2 knives, cut in butter or margarine until mixture resembles crumbs. Set aside.
1.Grease side and bottom of 2 (10-inch) tube pans.
2.In a shallow, medium bowl, dissolve yeast in warm water.
3.Add 1 tablespoon sugar and 1/2 cup flour, stir to combine.
4.Cover, let stand in a warm place 5 to 10 minutes until foamy.
5.Heat milk and butter or margarine in a small saucepan until melted.
6.Let stand until mixture cools to warm.
7.In a large bowl, beat eggs, egg yolks and remaining 1 cup sugar until pale and frothy.
8.Add cooled milk mixture, salt and yeast mixture. Beat until smooth.
9.Gradually beat in 4-1/2 cups flour.
10.Stir in enough remaining flour to make a soft dough.
11.Turn out dough on a lightly floured surface.
12.Knead into a soft, smooth dough.
13.Divide dough in half.
14.Arrange 1 part dough in each greased pan.
15.Cover with a damp cloth, let rise in a warm place, free from drafts, until doubled in bulk, about 2 hours.
16.Preheat oven to 350 degrees F (175 degrees C).
17.Lightly beat 2 egg whites in a small bowl until foamy.
18.Brush beaten egg whites on top of dough.
19.Evenly sprinkle Topping over dough.
20.Bake 50 to 55 minutes or until a wooden pick inserted in center comes out clean.
21.Cool cakes in pans 3 to 4 minutes on racks.
22.Turn out of pans, cool completely on racks.
23.Frost with Powdered-Sugar Icing, if desired (recipe below). Makes 2 (10-inch) cakes.
•2 egg whites
•1-1/2 cups sifted powdered sugar
•1/2 teaspoon lemon juice
1.In a medium bowl, beat egg whites until frothy.
2.Gradually add powdered sugar, beating constantly. Beat 10 minutes or until glossy.
3.Add lemon juice, beat 2 minutes or until icing stands up in soft peaks. Makes about 1-1/4 cups icing.
4.Variation: Add food coloring or flavorings, such as 1 teaspoon sifted unsweetened cocoa powder or vanilla extract. Use a little more sugar if liquids are added.