Cinnamon Loaf

from the Woman's Day Collector's Cook Book

1 package active dry yeast
2/3 cup mik, scalded
1/2 cup sugar, divided
1 teaspoon salt
Butter
2 eggs
3 cups all-purpose flour
1 1/2 teaspoon cinnamon

Sprinkle dry yeast into 2 tablespoons very warm water. Let stand a few minutes; then stir until dissolved.

Pour hot milk over 1/4 cup sugar, the salt, and four tablespoons butter; cool. Add eggs, yeast and half the flour. Beat with a rotary beater or electric beater until smooth. Beat in remaining flour with spoon. Cover and let rise until doubled, about 1 hour.

Punch down and knead lightly. Roll out on floured pastry cloth or board to a rectangle 18" by 9". Spread with 2 tablespoons butter; sprinkle with 1/4 cup sugar mixed with cinnamon. Roll up tightly from the short end and put in greased 9 x 5 x 3 loaf pan. Brush with 2 tablespoons melted butter and let rise until doubled, about 45 minutes. Bake in a moderate oven (350ºF) about 30 minutes.