1 c. sugar
1 tsp. salt
3 pkg. dry active yeast
8-9 c. bread flour
2 c. milk
1 c. butter
2 eggs

In large bowl, combine sugar, salt, yeast and 2 cups flour. In 2 quart saucepan over low heat, slowly heat milk and butter until very warm (120-130 degrees). With mixer at low sped, gradually beat liquid into dry ingredients. Increase speed to medium; beat 2 minutes more, occasionally scrapping bowl. Beat in eggs and 2 cups flour; continue beating 2 minutes. With spoon, stir in enough additional flour to make a soft dough. Knead dough on lightly floured surface about 10 minutes. Shape into a ball. Turn over in greased bowl to grease top. Cover, let rise in warm place 1 hour. Punch down dough. On lightly floured surface, divide dough in 4 pieces. Cover, let rest 15 minutes.

For bread - Roll into rectangle. Sprinkle with cinnamon and sugar. Roll into loaf. Place on cookie sheet, cover, let rise 1 1/2 hours. Bake in preheated oven at 350 degrees for 35 minutes or until loaf is brown.

For Coffee Cake - Roll into rectangle. Spread with canned pie filling down center. Cut sides into 1 inch wide strips. Fold strips alternately across mixture. Cover, let ruse 1 hour. Bake in preheated oven at 375 degrees for 20 minutes.