• In large mixer bowl combine yeast and 2 1/2 cups of flour.
• 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].
• Add warm liquid to dry ingredients.
• Beat at low speed with electric mixer for 30 seconds, scraping sides of bowl constantly if needed.
• Beat for 3 minutes at high speed.
• Stir in enough flour to make a moderately stiff dough.
• 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.
• Shape dough into a ball; place in a lightly greased bowl, turning once to grease entire surface.
• Cover and let rise until doubled about 1 1/4 hours.
• Divide the dough in half (each half makes 1 loaf).

Working with one half at a time:

• Roll dough to 15 X 7 inch rectangle.
• Combine sugar and cinnamon and spread over rectangle.
• Sprinkle with about 1 1/2 teaspoons of water.
• Roll into loaf, starting at narrow end.
• Place in a greased and floured [I used cinnamon to "flour" my pan] 9 X 5 X 3-inch loaf pan.
• Cover and let rise until doubled, 45-60 minutes.
• Bake in 375 degree oven for 30 minutes.
• If top browns too fast, cover loaf loosely with foil during the last 15 minutes of baking.
• Cool in baking rack.