Cinnamon Bread

1. Stage

In the bowl of a stand mixer or in a large bowl, dissolve the yeast in warm water. Add the milk, 1/2 cup sugar, eggs, butter, salt and 3 cups flour. Beat on medium speed until smooth. Stir in just enough remaining flour to form a soft, pliable dough. Editor's Tip: We keep the flour measurement open-ended because many factors will affect the wetness of bread dough, including the temperature and humidity of your kitchen, the size of your eggs and so on.

2. Stage

Turn the dough onto a floured surface. Knead until it becomes smooth and elastic, six to eight minutes. Editor's Tip: One of our best bread-baking tips is to learn the signs that your bread is fully kneaded. The easiest way to tell is to do what bakers call the "windowpane test." Simply stretch a bit of dough between your fingers, and if the dough tears, keep kneading. If it stretches to form a translucent "window," the bread is ready to rise, or "proof."

3. Stage

Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about one hour.

4. Stage

Grease two 9x5-inch loaf pans. In a small bowl, mix the cinnamon and remaining 1/2 cup sugar. Set aside. Punch down the dough. Turn it onto a lightly floured surface, and divide in half. Roll each portion into an 18x8-inch rectangle. Sprinkle each with about 1/4 cup cinnamon sugar, leaving a 1/2-inch border around the edges. Roll up jelly-roll style, starting at a short side and rolling up. Pinch along the seam to seal. Place the rolled loaves in the two prepared loaf pans, seam side down.

5. Stage

Cover the pans with kitchen towels. Let the bread rise in a warm place until doubled, about 1 hour and 30 minutes. Near the end of the rise, preheat the oven to 350°F.

6. Stage

Bake the loaves until golden brown, 30 to 35 minutes. Remove the loaves from the pans to wire racks, and let cool completely.