2 pkg. dry yeast
1/3 c. granulated sugar
3/4 c. warm (100-115 degrees) water
1 1/4 c. warm (100-115 degrees) milk
1 tbsp. salt
1/4 c. softened butter
1 tbsp. ground cinnamon
5-6 c. all-purpose flour, King Arthur

Combine yeast, sugar and water in large bowl and let stand for 5 minutes. Heat the milk and add the salt and butter. Add to the yeast mixture and blend well. Stir in cinnamon then add 4 1/2 cups flour 1 cup at a time, beating well after each addition. Scrape dough out on a floured board and knead a good 10 minutes or until smooth and elastic using enough of the remaining flour to avoid excessive sticking.

Shape into a ball and roll in a buttered bowl turning to coat the surface of the dough with butter. Cover with plastic wrap and let sit in a warm, draft free spot until double in bulk.

Punch down the dough. Divide into 2 pieces, and shape into loaves that will fit 2 buttered 8 x 4 x 2 inch or 9 x 5 x 3 inch tins. Cover loosely and let rise again until double in bulk. Bake in a preheated 425 degree oven for 10 minutes, then lower the temperature to 350 degrees and bake 20-25 minutes longer (bottom rack) or until the loaves sound hollow when rapped on top of bottom. Cool on racks before slicing.