2 1/4 c. milk
1/4 c. oil
6 to 6 1/2 c. flour
1/4 c. sugar
3 tsp. salt
2 pkg. active dry yeast
1 egg

For cinnamon braids, add 1/8 cup cinnamon to dry mixture. After first rise divide each 1/2 in 3. Roll in cinnamon, flour about 14 inches long. Braid, place on cookie sheet. Rise until doubled and bake.

In saucepan, heat milk and oil until very warm. In large bowl, blend 2 cups flour, sugar, salt and yeast. Add milk and oil. Blend on low until moist and add egg. Beat on medium approximately 3 minutes. By hand stir in 1/2 remaining flour GRADUALLY. Turn onto floured surface and knead in the rest of the flour until smooth and elastic.

Place dough in greased bowl; punch down, turn, cover and let rise 1 hour. Grease 2 bread pans. Divide dough in 1/2. Punch down in bread pans and let rise until doubled. Bake at 350 degrees for 40 to 45 minutes or until golden. When thumped bread should sound hollow.