1 c. milk
1/2 c. unsalted butter, sliced
1/2 c. warm water
3/4 c. sugar
2 (1/4 oz.) pkgs. active dry yeast
5 to 6 c. unsifted all-purpose flour
1 tbsp. ground cinnamon
1 tsp. salt
5 eggs, at room temperature (reserve one for glaze)
1 tbsp. cold water

Combine milk and butter in small saucepan. Place over low heat until butter melts. Remove from heat and cool to lukewarm. Stir together warm water and 1 tablespoon of the sugar in small bowl. Sprinkle yeast over surface and let soften 1 minute. Stir to dissolve. Let stand until foamy, about 5 minutes.

Combine 4 cups of the flour with the remaining sugar, cinnamon and salt in large bowl. Add 4 of the eggs, yeast mixture and warm milk mixture. Stir with wooden spoon until blended. Stir in enough of the remaining flour to make soft but not sticky dough. Knead dough on lightly floured surface or in electric mixer bowl with dough hook until smooth and elastic, 8 to 10 minutes. Place dough in lightly oiled bowl, turning once to coat with oil. Cover and let rise in warm place, away from drafts, until doubled in bulk, 1 to 1 1/2 hours.

Punch dough in pans. Cover with plastic wrap and let rise in warm place, away from drafts, until doubled in bulk, 30 minutes to 1 hour. Position oven rack in center of oven. Preheat oven to 350 degrees.

Whisk together reserved egg and 1 tablespoon cold water in small bowl to make a glaze. Uncover loaves and brush with egg glaze. Bake in preheated moderate oven until bread is golden and sounds hollow when tapped with finger tips. Remove from loaf pans to wire rack to cool. Enjoy!