Giant Cinnamon Twist Bread

• 3 pkg. active dry yeast
• 1 tsp. salt
• about 8 c. flour
• 1 1/4 c. sugar
• 2 c. milk
• 1 c. plus 2 Tbsp. butter
• 3 eggs
• 4 tsp. ground cinnamon

1. About 6 hours before serving:
2. In large bowl combine yeast, salt, 2 cups flour and 1 cup sugar.
3. In 1-quart saucepan over low heat, heat milk and 1 cup butter or margarine until very warm (120u0b0 to 130u0b0).
4. (Butter or margarine does not need to melt completely.) With mixer at low speed, gradually pour liquid into dry ingredients.
5. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula.
6. Beat in 2 eggs and 2 cups flour; continue beating 2 minutes.
7. With wooden spoon, stir in enough additional flour (about 3 cups) to make a soft dough. Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes.
8. In necessary, add more flour while kneading.
9. Shape dough into bowl, turning over so that top of dough is greased.
10. Cover bowl with towel; let rise in warm place (80u0b0 to 85u0b0) away from draft, until doubled, about 1 hour.

active dry yeast, salt, flour, sugar, milk, butter, eggs, ground cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=423703 (may not work)