Cinnamon Swirl Loaf

• 7 c. flour
• 2 pkgs. active dry yeast
• 1/2 c. shortening
• 2 eggs
• 2 tsp. ground cinnamon
• 2 c. milk
• 1/2 c. sugar
• 2 tsp. salt
• 1/2 c. sugar
• icing

1. In large bowl, combine 3 1/2 cups of flour and yeast.
2. In saucepan heat milk, 1/2 cup sugar, shortening, and salt just until warm, stirring constantly to melt shortening.
3. Add to dry mixture in mixing bowl.
4. Add eggs and beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
5. Beat three minutes at high speed.
6. By hand, stir in enough of the remaining flour to make a moderately soft dough.
7. Turn out on lightly floured surface and knead until smooth and elastic.
8. Shape into a ball. Place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until double.
9. Punch dough down and turn out on lightly floured surface.
10. Divide in half.
11. Cover and let rest 10 minutes.
12. Roll each half into a 15 x 7-inch rectangle. Brush entire surface with water.
13. Combine the 1/2 cup sugar and cinnamon.
14. Spread each rectangle with half the sugar-cinnamon mixture.
15. Roll dough up as for jelly roll, beginning with narrow side.
16. Seal long edge and ends.
17. Place sealed edge down in two greased 9 x 5 x 3-inch loaf pans.
18. Cover and let rise in warm place until almost double.
19. Bake at 375u0b0 until done.
20. Drizzle with icing.

flour, active dry yeast, shortening, eggs, ground cinnamon, milk, sugar, salt, sugar, icing

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1052696 (may not work)