6 to 6 1/2 c. all-purpose flour
1/2 c. sugar
2 pkgs. yeast
1 1/2 tsp. salt
1 c. milk
1/2 c. water
1/2 c. butter
2 eggs

CRUMB TOPPING:

1/2 c. all-purpose flour
1/3 c. firmly packed light brown sugar
1 tsp. ground cinnamon
3 tbsp. cold butter

FILLING:

3 tbsp. butter, melted
1/4 c. sugar
2 tsp. ground cinnamon
1 1/2 c. chopped dates or raisins
1 egg white, lightly beaten

Make dough: In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (125 degrees to 130 degrees); stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.

Make Topping: Combine flour, sugar and cinnamon; cut in butter until mixture is crumbly; reserve.

To fill and shape loaves: On lightly floured surface, divide dough into two equal pieces. Roll each to 16 x 7 inches. Brush each with melted butter to within 1 inch of edges. Sprinkle evenly with sugar, cinnamon and dates. Roll up tightly from short ends as for jelly roll; pinch seams and ends to seal. Place, seam sides down, in two greased 9 x 5 inch loaf pans. Cover; let rise in warm draft-free place until doubled in size, about 30 to 45 minutes.

Brush loaves with egg white; sprinkle with Crumb Topping. Bake at 375 degrees for 40 to 45 minutes or until done. Remove from pans; cool on wire racks.