Grandmother's Sweet Bread

One of my fondest memories of Easter is when my Grandmother would make her tremendous sweet bread. This yummy dessert is sort of a cross between cake and a sweet bread, and when you bake it, you'll see why our whole family loves it.

Ingredients

• 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
• 6 eggs
• 2 egg yolks
• 2 egg whites
• 1 1/2 teaspoons salt

Instructions

Prepare Topping

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.

Prepare Bread

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.

Powdered-Sugar Icing

• 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.