Cinnamon and Vanilla Bread - Kraft Recipes Top
Comida Kraft
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Cinnamon and Vanilla Bread

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Make It

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  • In large bowl, dissolve sugar in water. Sprinkle in yeast; let stand for 10 minutes or until frothy.
  • With wooden spoon, stir in 4 cups (1 L) of the flour, vanilla, cinnamon and salt until dough forms. Turn out onto lightly floured surface; knead for about 2 minutes, adding enough of the remaining flour to make dough smooth and elastic.
  • Place in greased bowl, turning to grease all over. Cover with plastic wrap and let rise in warm draft-free place until doubled in bulk, about 1 hour.
  • Punch down dough; form into loaf and place in greased 9- x 5-inch (2 L) loaf pan. Cover and let rise until doubled in bulk, about 1 hour.
  • Bake in center of 375°F (190°C) oven for about 35 minutes or until loaf sounds hollow when bottom is tapped. Let cool on rack.


Make-ahead: Wrap in plastic wrap and store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.) This deserves 5 stars! -This recipe isn't mine, I found it online, but I can't remember where! I apologize for this but it's just so good I can't keep from sharing it!

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