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1
Combine 2 cups of the flour and the yeast.
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2
In a saucepan heat and stir milk, 3 T.
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3
sugar, margarine and salt until warm and margarine almost melts.
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4
Add to flour mixture along with eggs.
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5
Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
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6
Beat on high speed for 3 minutes.
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7
Using a spoon, stir in as much remaining flour as you can.
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8
Turn out onto a lightly floured surface.
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9
Knead in enough of the remaining flour to make a moderate stiff dough that is smooth and elastic (6 to 8 minutes total).
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10
Shape into a ball.
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11
Place in a lightly greased bowl; turn once to grease surface.
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12
Cover and let rise in a warm place until double.
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13
Punch dough down.
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14
Turn out onto a lightly floured surface.
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15
Divide in half.
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16
Cover and let rise 10 minutes.
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17
Roll each half of dough into a 12 x 7 inch rectangle.
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18
Brush lightly with water.
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19
Combine 1/2 cup sugar and cinnamon.
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20
Sprinkle half of the cinnamon-sugar mixture over each rectangle.
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21
Roll up from one of the short sides.
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22
Seal edge and ends.
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23
Place, seam side down, in greased loaf pans.
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24
Cover and let rise until double.
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25
Bake in a 375 F oven for 25- 30 minutes or till done.
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26
Cover loosely during the last 10 to 15 minutes of baking, if necessary.
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27
Remove from pans; cool.
