A good friend, Allison Staker, worked in a bakery when younger. This recipe is one she evolved out of her experience there.
|1 quart||water, hot|
|11 cups||flour (9 in recipe plus 2 more in kneading process)|
Make the bread dough by proofing the yeast in the water, milk and sugar. When bubbling, add two cups of flour, the salt and then the rest of the flour (9 cups total) while mixing thoroughly. Turn out on a floured surface to knead. Set aside in a covered bowl and allow it to double. Punch down and allow to double again.
Turn raised dough out on a sparsely floured surface and roll into ic cectangle 12-inches deep.
Make the cinnamon garnish:
|1 cup||white sugar|
|1 cup||brown sugar|
Spread garnish out evenly leaving a border of clean dough at near edge final edge. Roll up the dough and garnish. Pinch seam together. Cut to desired thickness and place on (or in) a greased pan.
Raise no longer than bubbles begin to appear. Bake at 350° until golden brown.
Frost with glazing:
Mix ingredients together and add powdered sugar until desired consistency is reached (often more than one would expect). Glaze may range from runny to almost frosting as desired.