6 1/2 to 7 1/2 c. unsifted flour
6 tbsp. sugar
1 1/2 tsp. salt
2 pkg. Fleishmann's active dry yeast
1 c. milk
3/4 c. water
1/3 c. butter
3 eggs, room temperature
Melted butter
1/2 c. sugar
2 tsp. ground cinnamon
1 egg white, slightly beaten

In a large bowl thoroughly mix 2 cups flour, 6 tablespoons sugar, salt, and undissolved yeast.

Combine milk, water and 1/3 cup butter in a saucepan. Heat over low heat until liquids are very warm (120-130 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 8-10 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 cup sugar and cinnamon.

Punch down dough; divide in half. Roll each half to a 14 x 9 inch rectangle. Brush lightly with 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. Seal ends and fold under. Place with seam sides down 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 whites; 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 until golden brown. Remove from pans and cool on wire racks.

CRUMBS TOPPING:

Combine 1/3 cup unsifted flour, 1/3 cup packed light brown sugar and 1 teaspoon ground cinnamon. Add 3 tablespoons softened butter. Rub through fingers just until mixture is crumbly.

Makes 2 large loaves.