1 pkg. active dry yeast or 1 cake compressed yeast
1/4 c. water
2 c. milk, scalded
1/2 c. sugar
1/2 c. shortening
2 tsp. salt
7 1/2 to 8 c. sifted all-purpose flour
2 slightly beaten eggs
3/4 c. sugar
1 1/2 tbsp. cinnamon
Soft butter

Soften active dry yeast in warm water or compressed yeast in lukewarm water. Combine milk, 1/2 cup sugar, shortening and salt; cool to lukewarm. Add 3 cups of the flour; mix well. Stir in softened yeast and eggs; beat well. Add enough of remaining flour to make a soft dough. Turn out on a lightly floured surface. Knead until smooth (8 to 10 minutes). Place in lightly greased bowl, turning once to grease surface. Cover and let rise until double (1 1/2 to 2 hours).

Punch down and divide dough in half. Cover and let rest 10 minutes. Roll each half in 15 x 7 inch rectangle about 1/2 inch thick. Mix 3/4 cup sugar and the cinnamon. Reserve 2 tablespoons of mixture; sprinkle remainder over dough. Sprinkle 1 teaspoon of water over each. Smooth with spatula.

Roll each as for jelly roll, beginning with narrow side. Seal along edge. Place sealed edge down in 2 greased 9 1/2 x 5 x 3 inch loaf pans. Let rise until almost double (45 to 60 minutes). Just before baking, brush loaves with soft butter and sprinkle with remaining cinnamon/sugar.

Bake in a moderate oven (375 degrees) for 35 to 40 minutes or until done. If crust browns too fast, cover with aluminum foil last 15 to 20 minutes of baking. Turn out of pans and cool on rack. Makes 2 loaves.