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“des moines register 8 april 1955 it says add glamour to your easter breakfast and the loaf looks braided very pretty the instructions dont look helpful on how they did it.this is the blurb, love the old recipes lol" "crisscross scone loaf is a glamorous dish to serve for easter requires no more mixing than biscuits and bakes in a half hour.when the cinnamon sugar aroma permeates the house,second calls for breakfast become unnecessary .a platter of fried eggs with crisp bacon slices will round out your menu .if family members have their own ideas as to how they want their eggs cooked ,serve cool glasses of orange pineapple juice to stave off hunger pangs while you comply with their wishes.honest to goodness that was the intro.”
1 loaf

Ingredients Nutrition


  1. sift flour,baking powder ,salt 1/4 c sugar.
  2. in mixing.
  3. bowl
  4. cut in shortening
  5. combine egg and milk,beat.
  6. add to dry ingredients
  7. mix.
  8. turn out onto floured board
  9. knead a minute
  10. roll out to 1/4 " rectangle 7.
  11. brush with melted butter
  12. sprinkle with cinnamon sugar
  13. roll up like jelly roll.
  14. seal edges.
  15. cut 14 equal slices.
  16. flatten each piece cut side down.
  17. with palm of your hand.
  18. have bread pan well butttered.
  19. arrange pieces on end,in zigzag fashion
  20. for a thicker crust ,pour melted butter over top sprinkle with cinnamon sugar bake in preheated hot 400 degree ovenfor 25 30 minutes.
  21. turn pan on its side on cake rack.slide bread out.

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