Cinnamon Egg Bread


7 1/4 c FLOUR (BREAD FLOUR PREFERED)
2 pk YEAST (RAPID RISE)
2 c MILK
1/4 c SUGAR
1/4 c BUTTER OR MARGARINE
2 ts SALT
3 EGGS (ROOM TEMPERATURE)


MIX 3c FLOUR AND YEAST IN LARGE BOWL - HEAT MILK, SUGAR, BUTTER AND SALT IN SAUCE PAN UNTIL WARM (115 DEG) - ADD WARM LIQUID AND EGGS TO DRY MIX AND BEAT AT HIGH SPEED FOR 3 MIN. - ADD REMAINING FLOUR 1c AT A TIME AND THEN KNEAD DOUGH TILL SMOOTH - LET RISE TILL DOUBLED IN SIZE THEN PUNCH DOWN ROLL OUT - SPREAD WITH CINNIMON-SUGAR MIX (PAINT DOUGH WITH MELTED BUTTER IF DESIRED BEFORE PUTTING ON CINNIMON) THEN ROLL DOUGH IN LOG AND CUT IN HALF - PLACE IN 2 BREAD PANS AND LET RISE TILL DOUBLED IN SIZE - BAKE AT 350 DEG. FOR 30 MIN. - REMOVE FROM PANS AND PAINT TOPS WITH BUTTER FOR SOFT CRUST OR WITH MILK FOR HARD CRUST. MAKES 2 LOAVES .

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