Cinnamon Swirl Bread
2 1/4-ounce packages active dry yeast
1/3 cup warm water -- (110 to 115 degrees)
1 cup warm milk -- (110 to 115 degrees)
2 eggs -- lightly beaten
1 cup sugar -- divided
6 tablespoons butter or margarine -- softened
1 1/2 teaspoons salt
6 cups all-purpose flour
2 tablespoons ground cinnamon
In a mixing bowl, dissolve yeast in water. Add milk, eggs, 1/2 cup sugar, butter, salt, and 2 1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 - 8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Roll each half into an 18 x 8-inch rectangle. Combine cinnamon and remaining sugar;
sprinkle over the dough. Roll up each rectangle from a short side; pinch seam to seal. Place seam side down in 2 greased 9 x 5 x 3-inch loaf pans.
Cover and let rise until doubled, about 1 1/2 hours. Bake at 350 degrees for 30 - 35 minutes or until golden brown. Remove from pans and cool on wire racks.
Yield: "2 Loaves"