1 pk Active dry yeast
1/2 c Warm water
2 c Scalded milk,cooled
1/3 c Sugar
2 ts Salt
1/4 c Shortening
6 1/4 c Sifted flour
1/2 c Sugar
1 tb Cinnamon
1 1/2 ts Water
Soften yeast in water. Combine milk, sugar, salt and shortening. Cool
to lukewarm. Stir in 2 cups flour. Beat well. Add yeast, mix. Add
enough flour to make moderately stiff dough. Turn out onto floured
work surface, knead 8-10 minutesuntil smooth and satiny. Shape into
ball, place in greased bowl, turn once to grease top. Cover, let rise
until doubled in bulk, 1 1/4 hours. Punch down. Cut dough into 2
portions, roll dough to two 15x7 inch rectangles. Combine 1/2 sugar,
cinnamon, spread half over each bread. Roll into loaves. Place in
greased and floured 9x5x3 inch loaf pans. Cover and let rise until
doubled in bulk (60 minutes) Bake in preheated 375 F oven for 30
minutes
