6 1/2 to 7 1/2 c. unsifted flour
6 tbsp. sugar
1 1/2 tsp. salt
2 pkgs. Fleischmann's Active Dry Yeast
1 c. milk
3/4 c. water
1/3 c. Fleischmann's butter
3 eggs (at room temp.)
Melted Fleischmann's butter
1/2 c. sugar
2 tsp. ground cinnamon
1 egg white, slightly beaten

In a large bowl thoroughly mix 2 cups flour, 6 tablespoon sugar, salt and undissolved Fleischmann's active dry yeast.

Combine milk, water and 1/3 cup Fleischmann's butter in a saucepan. Heat over low heat until liquids are very warm (120 to 130 degrees). butter does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 35 minutes.

Meanwhile, combine 1/2 sugar and cinnamon.

Punch dough down; divide in half. Roll each half to a 14 x 9 inch rectangle. Brush lightly with melted Fleischmann's butter. Sprinkle each with 1/2 cinnamon-sugar mixture. Beginning at a 9 inch end, tightly roll dough as for jelly roll and shape into loaves. Place in 2 greased 9 x 5 x 3 inch loaf pans. Cover; let rise in warm place, free from draft, until doubled in bulk, about 35 minutes.

Brush with egg white; sprinkle each with 1/2 Crumb Topping (below). Loosely top each with an aluminum foil "tent". Bake on lowest rack position at 375 degrees for 45 minutes. Remove foil; bake 5 minutes longer, or just until golden brown. Remove from pans and cool on wire racks.

CRUMB TOPPING:

Combine: 1/3 c. firmly packed light brown sugar 1 tsp. ground cinnamon

Add 3 tablespoons softened Fleischmann's butter. Rub through fingers just until mixture is crumbly.