2 pkgs. dry yeast or 2 pkgs. compressed yeast
1/2 c. lukewarm water
3/4 c. shortening or 1 1/4 sticks butter
3/4 c. sugar
1 tsp. salt
3 eggs, beaten
1/4 tsp. cinnamon
6 1/2 - 8 c. flour
1 1/2 c. milk (lukewarm)

Dissolve dry yeast in lukewarm water; add 1 tablespoon sugar and 1 tablespoon flour and mix well. Cream shortening, sugar and lukewarm milk. Add the eggs, salt, cinnamon, 2 cups flour and beat well with mixer. Add yeast and more flour. Add about 2 cups of flour at a time and beat well.

When the dough gets heavier you must mix by hand until it is heavy enough to knead. Knead adding a little flour at a time. Knead until it does not stick to your hands and is smooth and elastic.

Place in oiled bowl, brush with oil and cover with a towel. It will double in about an hour. After rising, divide into 3 loaves; knead and shape and put into greased pans.

After they rise, beat one egg and 1 teaspoon cooking oil and brush on top of loaves; this will give a nice shiny crust. Bake at 350 degrees for 35-40 minutes until a toothpick inserted will come out clean. Cool and enjoy. You also can use raisins or use this dough for pecan rolls.