Add a light dusting of flour	Roll pastry into a tight roll

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Cinnamon Loaves

Source: St. Louis Post-Dispatch, July 28, 2010

Yield: 2 loaves (about 28 slices)

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Ingredients

• 2 cups bread flour, plus more for sprinkling

• 1/2 cup all-purpose flour

• 3 Tbsp granulated sugar

• 2 Tbsp nonfat dry milk powder

• 1 pinch ground nutmeg

• 1 tsp salt

• 1 (0.6-ounce) cake yeast

• 10 Tbsp solid vegetable shortening

• 1/3 cup beaten eggs (about 1 1/2 eggs)

• 2/3 cup ice water

• 7 Tbsp butter, melted and cooled slightly, divided

• 1 cup plus 2 Tbsp cinnamon-sugar, plus more for garnish

• 3 Tbsp chopped pecans

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Preparation

In the large bowl of an electric mixer, stir together bread flour, all-purpose flour, sugar, dry milk, nutmeg and salt; crumble in yeast. Add shortening, eggs and water; beat at medium-low speed with the paddle attachment 2 to 3 minutes, just until well blended. Scrape into a floured bowl, cover and refrigerate overnight.

Divide dough in half. Cut a piece of parchment baking paper to fit a 10-by-15-inch (or larger) baking sheet with sides; flour the paper. Shape one half of the dough into a rough rectangle and sprinkle with more flour; place a second piece of parchment or waxed paper on the dough and roll dough to about 8 by 15 inches. (Lift top sheet of paper occasionally and add a light dusting of flour as needed.) Repeat with remaining portion of dough.

Brush each rectangle of dough with 1 tablespoon melted butter. Stir cinnamon-sugar into the remaining 5 tablespoons melted butter; distribute evenly over buttered dough. Sprinkle each piece of dough evenly with pecans.

Starting on one short side of a rectangle of dough, lift the parchment to roll the pastry, jellyroll style, into a tight roll, using the parchment to help keep the loaf even and tight. Roll the loaf back onto the parchment, seam-side down. Lift paper and roll onto baking sheets. Repeat with remaining rectangle of dough. Cover each loosely and let rest for 1 hour.

Preheat the oven to 350 degrees. Sprinkle loaves with cinnamon-sugar. Bake 25 to 30 minutes, until done. Cool; slice thinly to serve.