1 pk Active dry yeast
1/2 c Warm water
2 c Scalded milk,cooled
1/3 c Sugar
2 ts Salt
1/4 c Shortening
6 1/4 c Sifted flour
1/2 c Sugar
1 tb Cinnamon
1 1/2 ts Water
Soften yeast in water. Combine milk, sugar, salt and shortening. Cool to
lukewarm. Stir in 2 cups flour. Beat well. Add yeast, mix. Add enough flour
to make moderately stiff dough. Turn out onto floured work surface, knead
8-10 minutesuntil smooth and satiny. Shape into ball, place in greased
bowl, turn once to grease top. Cover, let rise until doubled in bulk, 1 1/4
hours. Punch down. Cut dough into 2 portions, roll dough to two 15×7 inch
rectangles. Combine 1/2 sugar, cinnamon, spread half over each bread. Roll
into loaves. Place in greased and floured 9x5x3 inch loaf pans. Cover and
let rise until doubled in bulk (60 minutes) Bake in preheated 375 F oven
for 30 minutes
Yields
2 Servings