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1
Combine 2 cups flour, 1/2 ounce (2 packages)yeast, salt and cinnamon in a large mixing bowl.
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2
Combine corn syrup, water, and mayonnaise in a medium saucepan; heat mixture over medium heat, stirring occasionally, until very warm (120F-130F).
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3
Pour the hot mixture into the flour mixture; beat at medium speed for 2 minutes.
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4
Reduce speed to low; beat in an additional 2 cups of flour and the eggs until well mixed.
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5
Beat at medium speed for 2 minutes.
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6
By hand, stir in enough of the remaining flour to make the dough easy to handle.
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7
Turn out onto a lightly floured surface.
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8
Knead for 10 minutes or until dough is smooth and elastic, adding enough of the remaining flour to prevent sticking.
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9
Shape dough into a ball.
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10
Place into a large, greased bowl (I like to use butter); turn dough once to grease the surface.
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11
Cover with a towel; let rise in a warm place until doubled.
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12
Punch the dough down; divide in half.
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13
Cover; let rest 10 minutes.
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14
Shape each half into an 8x4 inch oval.
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15
Place on a greased, floured, large baking sheet.
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16
Cut 3 slashes, 1/4 inch deep, into the top of each loaf.
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17
Cover; let rise in a warm place until doubled.
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18
Bake in a preheated 350F oven 30-40 minutes or until loaves are browned and sound hollow when tapped.
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19
Immediately remove from baking sheet to wire racks to cool.
