Cinnamon Bread

In a large mixer bowl, combine yeast, 2 cups flour, 1/2 cup sugar and salt.

Heat 1/2 cup butter with milk until warm (125 degrees F). With mixer at low speed, add milk mixture to dry ingredients; scrape bowl and beat at high speed 2 minutes. Add eggs and 1 cup flour; beat at medium speed for 3 minutes.

Add remaining flour to make a stiff dough. On a lightly-floured surface, knead until smooth and elastic. Place in a greased bowl; turn dough to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 60 minutes. Punch down dough, knead lightly, divide into thirds; cover and let rest 10 minutes. Combine remaining sugar and cinnamon.

On a lightly-floured surface, roll out one portion of dough to a 15 x 9-inch rectangle; spread with a third of the remaining softened butter and sprinkle with a third of the sugar-cinnamon mixture. From the long side, roll as for a jelly roll; fold ends in, bringing them together in the middle and seal. Twist gently. Place in a greased 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pan.

Repeat with remaining dough. Cover and let rise in a warm place, free from drafts, until doubled, about 45 minutes. With a sharp knife, make several slashes across each loaf. Drizzle each with 1 1/2 tablespoons melted butter. Bake in a preheated 325 degrees F oven for 35 to 45 minutes or until done. Brush with remaining melted butter, cool 5 minutes in pan and remove and cool on wire racks.