Scald milk.

Stir in shortening, 1/2 cup sugar, and salt.

Allow to cool to lukewarm.

Pour water into a large bowl and sprinkle in the yeast. Mix until dissolved.

Stir in 3 cups flour, eggs, and milk mixture.

Beat in a mixer on medium speed for 2 minutes.

Continue to add and mix in the remaining flour, a little at a time. Mix in with your hands when the dough gets too hard for the mixer.

Stop adding flour when the dough leaves the sides of the bowl.

Turn dough onto a lightly floured board. Cover and let rest for 15 minutes.

Knead dough until smooth.

Place dough into a greased bowl, and turn it to grease the entire dough.

Cover and let rise until about double in size.

Punch down, cover, and let rise again until almost double in size.

Turn the dough back onto a board and divide it into 2 equal parts. Cover and let rest for 10-15 minutes.

Roll each half of the dough into a 12″ X 7″ rectangle.

Combine 1/2 cup sugar and cinnamon. Set aside 1 Tablespoon for topping.

Sprinkle dough with the mixture.

Sprinkle 1 Tablespoon of water over each dough half.

Roll as a jelly roll, starting at the narrow edge.

Seal long edge and tuck under ends.

place sealed edge down in two greased 9″ X 5″ X 3″ loaf pans.

Cover and let rise until almost doubled.  

Lightly brush the tops of loaves with soft or melted butter.

Sprinkle the remaining sugar and cinnamon mixture on top.

Preheat oven to 375° F.

Bake for 35 to 40 minutes.

If the bread starts to brown too much, cover it loosely with aluminum foil.

Remove from pans and cool on a wire rack.

Serve warm or cold.