Cinnamon Bread

1 cup milk

3/4 cup water

1/3 cup butter or margarine

6 1/2 - 7 1/2 cups all purpose flour

6 tbsp. sugar

1 1/2 tsp. salt

2 packages active dry yeast

3 eggs, at room temperature

1/2 cup sugar

2 tsp. cinnamon

2 T. butter or margarine, melted

Combine milk, water, and 1/3 cup butter in saucepan. Heat over low heat until liquids are very warm (120 degrees F 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 30 seconds. Gradually add eggs, then warm liquids, about 2 minutes. Mix on speed 2 for 1 minute longer.

Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 5 minutes. Knead on speed 2 for 7 to 10 minutes longer or until dough is smooth and elastic.

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

Combine 1/2 cup sugar and cinnamon in small bowl. Set aside.

Punch dough down and divide in half. Roll each half to a 9 x 14 inch rectangle. Brush each half with melted butter and sprinkle with cinnamon-sugar mixture. Roll dough tightly and shape into loaves. Place in two 9 x 5 x 3 inch loaf pans.

Cover, let rise in warm place, free from draft, until doubled in bulk, about 35 minutes.

Bake at 375 degrees F for 40 minutes. Remove from pans and cool on wire racks. Makes 2 loaves.

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