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1
Combine the yeast, sugar, and water in a large bowl and let proof for 5 minutes.
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2
Heat the milk, and add the salt and butter.
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3
Add to the yeast mixture and blend well.
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4
Stir in the cinnamon, then add up to 4 1/2 cups flour, one cup at a time, beating well after each addition.
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5
Scrape the dough out on a lightly floured board, and knead a good 10 minutes or until smooth and elastic, using enough of the remaining flour to avoid excessive sticking.
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6
Shape into a ball and put into a buttered bowl, turning to coat the surface of the dough with butter.
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7
Cover with plastic wrap and let sit in a warm, draft-free spot until doubled in bulk.
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8
Punch down the dough.
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9
Divide into two pieces, and shape into loaves that will fit two buttered 8x 4x 2 or 9x 5x 3-inch tins.
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10
Cover loosely and let rise again until doubled in bulk.
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11
Bake in a preheated 425 oven for 10 minutes, then lower the temperature to 350 and continue baking 20 to 25 minutes longer, or until the loaves sound hollow when rapped on top and bottom.
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12
Cool on racks before slicing.
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13
Variations
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14
One or 2 eggs can be added to this dough, in which case you will have to increase flour content.
