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1
In large mixer bowl combine 3 1/2 cups of the flour and the yeast.
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2
In saucepan heat milk, 1/2 cup sugar, shortening, and salt just till warm (115-120), stirring constantly to melt shortening.
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3
Add to dry mixture in mixer bowl; add eggs.
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4
Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
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5
Beat 3 minutes at high speed.
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6
By hand, stir in enough of the remaining flour to make a moderately soft dough.
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7
Turn out on lightly floured surface and knead till smooth and elastic (5 to 8 minutes).
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8
Shape into a ball.
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9
Place in lightly greased bowl, turning once to grease surface.
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10
Cover; let rise in warm place till double (about 1 hour).
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11
Punch dough down; turn out on lightly floured surface.
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12
Divide in half.
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13
Cover, let rest 10 minutes.
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14
Roll each half into a 15 x 7-inch rectangle.
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15
Brush entire surface with water.
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16
Combine the 1/2 cup sugar and the ground cinnamon.
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17
Spread each rectangle with half the sugar-cinnamon mixture.
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18
Roll dough up as for jelly-roll, beginning with narrow side.
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19
Seal long edge and ends.
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20
Place, sealed edge down, in 2 greased 9x5x3-inch loaf pans.
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21
Cover and let rise in warm place till almost double (35 to 45 minutes).
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22
Bake at 375 till done, 35-45 minutes.
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23
(If crust browns too quickly, cover with foil last 15 minutes of baking.)
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24
Remove bread from pans and cool on wire racks.
