Eva's Grandmother's Cinnamon Bread

1 package yeast
1/4 Cup water
2 Cups scalded milk
1/2 Cup sugar
1/2 Cup butter
2 tsp. salt
2 eggs, beaten
7 Cups flour, divided
1 Cup sugar +1 1/2 TB Cinnamon

Preheat oven to 375°.

Mix the yeast and water in a jug. Gently heat the milk, sugar, and butter in a saucepan until the butter melts; do not boil. Sift salt and 3 cups of flour into a large bowl. Add the frothy yeast, milk mixture and 2 beaten eggs to the flour and mix to a dough adding up to 4 more cups of flour to get a springy dough. Knead for 10 minutes. Cover and leave to rise for 1 hour. Knock back and then divide into two. Roll out into two rectangles the size of a jelly roll pan, approximately 11/2 inches thick. Sprinkle each roll with the cinnamon sugar, saving 2 TB for the topping, then sprinkle with water, about 2 tsp. per roll. Roll up the breads and then leave to rise about 30 minutes. Dust the tops with the remaining cinnamon sugar and bake for 35-40 minutes. If they start to brown too quickly cover with foil for the remaining cooking time.

Prep. time: 2 hours
Baking time: 40 minutes
Makes: 2 large loaves