Title: Egg bread (cinnamon)
 Categories: Breads, Famfavorite
      Yield: 20 Servings
 
  7 1/4 c  FLOUR (BREAD FLOUR PREFERED)
      2 pk YEAST (RAPID RISE)
      2 c  MILK
    1/4 c  SUGAR
    1/4 c  BUTTER OR MARGARINE
      2 ts SALT
      3 ea EGGS (ROOM TEMPERATURE)
 
  MIX 3c FLOUR AND YEAST IN LARGE BOWL - HEAT MILK, SUGAR, BUTTER AND
  SALT IN SAUCE PAN UNTIL WARM (115 DEG) - ADD WARM LIQUID TO DRY MIX
  AND BEAT AT HIGH SPEED  FOR 3 MIN. - ADD REMAINING FLOUR 1c AT A TIME
  AND THEN KNEAD DOUGH TILL SMOOTH - LET RISE TILL DOUBLED IN SIZE THEN
  PUNCH DOWN ROLL OUT - SPREAD WITH CINNIMON-SUGAR MIX (PAINT DOUGH
  WITH MELTED BUTTER IF DESIRED BEFORE PUTTING ON CINNIMON) THEN ROLL
  DOUGH IN LOG AND CUT IN HALF - PLACE IN 2 BREAD PANS AND LET RISE
  TILL DOUBLED IN SIZE - BAKE AT 350 DEG. FOR 30 MIN. - REMOVE FROM
  PANS AND PAINT TOPS WITH BUTTER FOR SOFT CRUST OR WITH MILK FOR HARD
  CRUST. MAKES 2 LOAVES, (18 SERVINGS PER LOAF). NOTE: PER SERVING,
  CAL. 109; FAT 2.0g; SODIUM 150mg