Cinnamon Bread

Cinnamon Bread(makes 4 loaves)

4 pkg. yeast
1 c. water (105-115°)
1 c. milk, scalded & cooled
1 c. sugar
2 t. salt
4 eggs
1 c. lard
9-10 c. flour
Filling: 1/4 c. sugar plus 2 t. cinnamon for each loaf

Dissolve yeast in water. Stir in milk, sugar, salt, eggs, lard and ½ the flour. Mix til smooth.

Mix in enough remaining flour to make dough easy to handle.

Turn out onto floured board. Knead until smooth, adding flour as needed, approx. 5 min.

Place in greased bowl, greased side up. Cover, let rise until double, approx. 1½ hrs., in a warm place.

When impression remains in dough when touched, punch down dough. Cut into 4 equal parts.

Roll out one piece with rolling pin, without flour. Roll it about 7" wide and as long as it will go.

Mix 1/4 c. sugar with 2 t. cinnamon. Spread over dough, keeping back 1" from each edge.

Roll up, beginning on narrow side. Pinch end to seal. Press down sides with edge of hand and turn under.

Place in greased 8"x4"x2" loaf pan. Repeat to make 4 loaves. Cover, let rise in warm place about 1 hr.

Bake in 375° oven for 30-35 min. Remove from pans and cool on wire racks.

Tops can be brushed with butter, for a softer crust.

Notes:
Scalded milk? I nuke it.
Don't have a floured board? Wipe counter with fairly wet cloth and dust with flour.
Greased bowl, greased side up? Grease bowl, plop in the dough, then grab dough in the center with a big handful, and flip it upside-down.
Cover dough? A clean cotton kitchen towel works the best, not plastic wrap.
Warm place? Either a bowl of very hot water placed under the dough bowl in a closed oven, or preheat oven to 175°, turn off and put dough in. Use a wooden spoon to prop door open a crack to let air escape.
Brushed tops? Can be done before rising, or after baking - not very successful doing this just before baking, believe me, I've tried it. :)