Cinnamon Swirl Bread

Sorry there is no picture with this one, but trust me-- YUM!!!!

filling/ topping
1/2 cup granulated sugar

1/4 cup light brown sugar

5 teaspoon ground cinnamon

bread:
1 1/2 cups milk, heated to 110 degrees

4 T. unsalted butter, (3 of them melted)

3 large egg yolks
4 1/4 cup AP flour, plus more if needed

2 1/4 t. rapid rise yeast (1 pkg.)

1 T. sugar
1 1/2 t. salt

1/2 cup raisins (I didn't add these... its up to you)

FOR the cinnamon sugar:
Combine the ingredients in a small bowl ,breaking up any clumps. Cover till needed.

FOR the bread: Spray a large bowl with cooking spray. Whisk milk, melted butter, and yolks in a measuring cup. Mix 1/4 cup of the cinnamon mixture, sugar, yeast, flour, and salt in the bowl of a stand mixer fitted with the dough hook. Turn mixer to low and slowly add the milk mixture. After dough comes together increase speed to medium and mix the dough until smooth and comes away from the bowl. Turn out onto an unfloured surface (I had to flour it a little bit) Knead in the raisins by hand until evenly distributed. Form into a smooth round ball, and place in a greased bowl, turning to coat. Cover with plastic wrap and let rise for about an hour, or until doubled.
Spray a 9x5 loaf pan with cooking spray. On a lightly floured surface, press dough into a 20 x 8 inch rectangle, with the short side facing you. Using a spray bottle filled with water, lightly spray the dough evenly. Sprinkle on the cinnamon sugar, leaving a 2 inch border along the top to seal. Lightly spray the cinnamon sugar with the water ( this is to seal the sugar to the bare dough on both sides,- see article in magazine for full details) Roll up from the edge nearest you, and ending at the sugarless end. Pinch to seal. Place in the loaf pan seam side down. Let rise another 1 to 1 1/2 hours.

How to cook: Adjust oven rack to middle position, and heat oven to 350 degrees. Melt remaining butter and brush over top of dough. Sprinkle with remaining sugar, and bake until top is deep brown and internal temperature is 185 to 190 degrees, about 45 to 60 minutes (mine was 45 minutes by thermometer). Turn bread out and cool on wire rack before slicing. ( can be kept in an airtight container for up to 3 days at room temperature.)

Enjoy!

Hashbrown Quiche

3 cups, shredded frozen hash browns, thawed and drained
4 tablespoons (1/2 stick) butter, melted
3 large eggs, beaten
1 cup half-and-half
3/4 cup diced cooked ham

Add any amount of cut up bacon (optional)
1/2 cup diced green onions
1 cup shredded Cheddar
Salt and freshly ground black pepper

Directions
Preheat oven to 450 degrees F.
Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.
Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.
Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.