Instructions

2. In large mixer bowl combine yeast and 2 1/2 cups of flour.
3. In saucepan, heat together milk, sugar, shortening and salt, stirring constantly until shortening melts (115 to 120 degrees) [I used coconut oil which melts at 76 degrees].
4. Add warm liquid to dry ingredients.
5. Beat at low speed with electric mixer for 30 seconds, scraping sides of bowl constantly if needed.
6. Beat for 3 minutes at high speed.
7. Stir in enough flour to make a moderately stiff dough.
8. Turn out on a lightly floured surface: knead till smooth and elastic about 8-10 minutes or knead with a dough hook on stand mixer for 3 minutes.
9. Shape dough into a ball; place in a lightly greased bowl, turning once to grease entire surface.
10. Cover and let rise until doubled about 1 1/4 hours.
11. Divide the dough in half (each half makes 1 loaf).
12. Working with one half at a time:
13. Roll dough to 15 X 7 inch rectangle.
14. Combine sugar and cinnamon and spread over rectangle.
15. Sprinkle with about 1 1/2 teaspoons of water.
16. Roll into loaf, starting at narrow end.
17. Place in a greased and floured [I used cinnamon to "flour" my pan] 9 X 5 X 3-inch loaf pan.
18. Cover and let rise until doubled, 45-60 minutes.
19. Bake in 375 degree oven for 30 minutes.
20. If top browns too fast, cover loaf loosely with foil during the last 15 minutes of baking.
21. Cool in baking rack.