6 1/2 c. all-purpose flour
6 tbsp. sugar
1 1/2 tsp. salt
2 pkgs. Fleischmann's active dry yeast
1 c. milk
3/4 c. water
1/3 c. butter
3 eggs, room temperature
1/2 c. sugar
1/2 c. walnuts, finely chopped
2 tsp. cinnamon
1/4 c. butter, melted

In bowl, mix 2 cups flour, 6 tablespoons sugar, salt and undissolved yeast. Heat milk, water, and 1/2 cup butter to 120 degrees. butter need not melt. Add to dry ingredients; beat 2 minutes at medium speed of mixer. Add eggs and 1/2 cup flour. Beat at high speed for 2 minutes. Stir in enough remaining flour to make stiff dough. Knead 8-10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour.

Combine 1/2 cup sugar, walnuts and cinnamon. Punch dough down. Divide in half; roll each to 14 x 8 inch rectangle. Brush with melted butter; sprinkle with nut mixture. Cut into 8 x 3 1/2 inch strips. Stack strips; cut into 3 1/2 x 2 inch pieces. Place on edge in a row in 2 greased 9 x 5 x 3 inch loaf pans. Cover; let rise until doubled. Bake at 375 degrees for 25-30 minutes. Cool; glaze.