BREAD
1 pkg dry yeast (about 2 1/4 teaspoons)
1/4 cup granulated sugar -- divided
1 2/3 cups warm fat-free milk (100�-110�)
1/4 cup butter OR stick margarine -- melted
4 teaspoons vanilla extract
2 large egg yolks
5 cups all-purpose flour -- divided
2 teaspoons salt
cooking spray
1 1/2 cups packed brown sugar
2 teaspoons ground cinnamon
1/2 cup apricot preserves -- melted

GLAZE
1 tablespoon butter OR stick margarine -- softened
1 cup sifted powdered sugar
1 tablespoon fat-free milk
1/2 teaspoon vanilla extract

To prepare bread, dissolve yeast and 1 tablespoon
granulated sugar in warm milk in a large bowl; let
stand 5 minutes. Stir in 1/4 cup butter, vanilla and
egg yolks. Lightly spoon flour into dry measuring
cups, and level with a knife. Add 4 1/2 cups flour, 3
tablespoons granulated sugar, and salt to yeast
mixture; stir to form a soft dough. Turn dough out
onto a lightly floured surface. Knead until smooth and
elastic (about 10 minutes); add enough of remaining
flour, 1 tablespoon at a time, to prevent dough from
sticking to hands (dough will be tacky).

Place dough in a large bowl coated with cooking spray,
turning to coat top.
Cover and let rise in a warm place (85 degrees), free
from drafts, 1 hour or until doubled in size. Punch
dough down and let rest 5 minutes. Divide in half.
Working with one portion at a time (cover remaining
dough to keep from
drying), roll each portion into a 14x7-inch rectangle
on a floured surface.
Combine the brown sugar and cinnamon. Sprinkle each
dough portion with half the brown sugar mixture,
leaving a 1/2-inch border. Roll up each dough portion
tightly, starting with a short edge, pressing firmly
to eliminate air pockets, and pinch ends and seams to
seal. Cut each dough roll crosswise into 3 pieces.
Place 3 pieces, cut sides up, into each of 2
(8x4-inch) loaf pans coated with cooking spray. Cover
and let rise 30 minutes or until doubled in size.

Preheat oven to 350F.

Uncover dough and bake at 350F for 35 minutes or until
loaves are browned on bottoms and sound hollow when
tapped. Cool in pans 10 minutes on a wire rack, and
remove from pans. Brush tops of loaves with melted
preserves. Cool loaves on rack.

To prepare the glaze, bet 1 tablespoon butter at low
speed of an electric mixer until creamy. Add remaining
ingredients, beating just until blended. Spread over
tops of loaves.

 
Recipe By : Cooking Light January/February 1999