1 c. milk
3/4 c. water
1/3 c. butter
6 1/2 to 7 1/2 c. flour
1 1/2 tsp. salt
2 pkgs. active dry yeast
1/2 c. sugar
2 tsp. cinnamon
1/2 of a stick butter
1 egg white, slightly beaten

Combine milk, water and 1/3 cup butter in a saucepan. Heat over low heat until liquids are very warm (120 to 130 degrees F.). butter does not need to melt.

Place 6 cups flour, sugar, salt and yeast in bowl. Attach bowl and dough hook. Turn to speed 2 and mix about 1 minute at speed 2. Gradually add 3 eggs, then warm liquid mixture, about 30 seconds. Mix 1 minute longer. Continuing on speed 2 add remaining flour, 1/2 cup at a time until dough loses stickiness and clings to hook, about 5 minutes. Knead on speed 2 for 7 to 10 minutes longer or until dough is smooth and elastic. Stop.

Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 35 minutes.

Meanwhile, combine 1/2 cup sugar and cinnamon.

Punch dough down and divide in half. Roll each half to a 14x9 inch rectangle. Brush lightly with melted butter. Sprinkle each with half of cinnamon-sugar mixture. Beginning at the 9 inch end tightly roll dough and shape into loaves.

Place in 2 greased 9x5x3 inch loaf pans. Cover; let rise in warm place, free from draft, until doubled in bulk, about 35 minutes. Brush with egg white; sprinkle each with half of crumb topping. Loosely top each with an aluminum foil "tent". Bake on lowest rack position at 375 degrees F. for 45 minutes. Remove foil; bake 5 minutes longer or just until golden brown. Remove from pans and cool on wire racks.