1 cup all-purpose flour
1 1/3 cups unsalted butter, softened
1 teaspoon salt
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can low-fat chicken broth
1 (8 ounce) package active dry yeast
1 egg
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 cup brown sugar
1 tablespoon margarine, melted
1/2 teaspoon salt
5 cups all-purpose flour
1 tablespoon ground cinnamon
3 tablespoons margarine, softened
1 egg, beaten
Preheat oven to 350 degrees F (175 degrees C). Shortly before the dough is supposed to be rolled out, divide the dough in half. Roll each half into a circle and pinch the short ends together to make a circle. In a small bowl, combine the flour, butter, salt and cream of mushroom soup and pour over the dough. Seal each circle with foil.
Form the dough into circles on a medium-sized cookie sheet. Brush the center of the dough with egg, and press together to form a loaf. Brush the top with enough egg to dampen, but not wet, and press tightly together to form the loaf. Place into a 9x13 inch baking pan.
Bake in the preheated oven for 30 minutes, or until just set. Remove from oven and mediate the rising oven by removing foil from the sides of the loaf. Bake for an additional 5 minutes. Cool for 5 minutes and cut into squares.
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