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1
In a large mixing bowl, combine yeast and 2 1/2 cups flour. In a saucepan, heat together milk, 1/3 cup sugar, shortening and salt, stirring constantly until shortening melts and making sure milk does not scald.
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2
Add warm liquid to dry ingredients, beat at a low speed for a couple of minutes, then increase speed to high for 3 minutes.
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3
By hand, stir in enough flour to make a moderatetly stiff dough (you might not need all 6 cups of flour). Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
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4
Shape into a ball and place in a lightly greased bowl. Cover with a towl and let rise for 1 1/2 hours.
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5
Roll dough to a 15 x 7 rectangle. Combine the remaining 1/4 cup sugar with 1 1/2 teaspoon cinnamon and spead over the rectangle. Sprinkle 1 1/2 teaspoon of water over the cinnamon sugar. Roll into a loaf starting at the narrow end. Place in a greased and floured 9x5x3 loaf pan.
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6
Cover and let rise until doubled in size, about 45 to 60 minutes. Bake in a 375-oven for 30 minutes. If top is browning too quickly, loosely cover with foil during the last 15 minutes of baking.
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7
Remove from the oven and allow to cool in the pan for 10 minutes. Remove and eat while still warm.
