Cinnamon Bread
2 cups whole milk
1 1/2 cups granulated sugar
2 teaspoons salt
2 eggs
1/2 cup melted shortening
1 package granular yeast
1/2 cup warm water
7 cups bread flour
Scald milk in a double boiler and cool. In a large bowl, mix 1/2 cup sugar, salt, eggs, shortening and yeast that has been dissolved in water. Mix well.
Sift flour and add to the mixture, alternately with scalding milk. It is possible to stir the dough until about the fifth cup of flour, then mix with hands.
Grease a large bowl and place dough in it to rise. Cover bowl with a piece of foil, then with a hot, moist towel and then slip the bowl into a large plastic bag and set it away from a drafty area.
When the dough has doubled in bulk, punch it down and let it rest 20 minutes.
Grease small 3 by 7 1/2 by 2 inch loaf pans. Melt 1 stick of margarine. Mix 1 cup sugar with cinnamon to your liking. Separate dough into five equal parts and roll each into an oblong shape, brush dough with margarine and spinkle with cinamon sugar mixture and roll up like a jelly roll. Use a large cookie sheet and place the five loaves of bread on it, then cover all with a clean towel and slip the sheet into oversized Ziploc plastic bag and again set it away from drafts to rise again. After it has doubled, bake it for 45 minutes in a 350 degrees Fahrenheit oven. Brush the tops with margarine when you remove bread from pans.
