1 c. boiling water
2 tbsp. granulated sugar
2 1/2 tsp. salt
1 tbsp. melted shortening
1 c. evaporated milk
1 cake yeast
1/4 c. lukewarm water
6 c. sifted flour
6 tbsp. brown sugar
1 tsp. cinnamon

Pour boiling water over sugar, salt and shortening. Add milk and cool to lukewarm. Soften yeast in lukewarm water; add to milk mixture and add flour, 1/2 cup at a time. Mix until smooth after each addition.

Turn out on lightly floured board and knead until dough is smooth and elastic to the touch and bubbles appear under the surface. Place in greased bowl; cover and let rise until doubled in bulk.

Turn out on lightly floured board and knead again. Divide dough into 2 portions. Pat and stretch each portion into a sheet about 9 inches square Sprinkle with mixture of brown sugar and cinnamon. Roll up like jelly roll and place in greased loaf pans with seam side down.

Cover and let rise again until doubled in bulk. Bake in hot oven (425 degrees) 15 minutes. Reduce heat to moderate (375 degrees) and bake 25 minutes longer. Makes 2 loaves.