1-3/4 cups very warm water (105-115° F)

1/3 cup honey or sugar

1-1/2 tsp. salt

1/3 cup butter or margarine, softened

2 pkgs. active dry yeast

1/2 cup instant nonfat dry milk

1 Tbsp. ground cinnamon

5 5-1/2 cups all-purpose flour

Cinnamon butter

Combine water, yeast and honey in a large mixing bowl; let stand 2 minutes. Stir in nonfat dry milk, salt, cinnamon, butter and 3 cups of the flour; mix smooth; then beat for 2 minutes. Stir in 2-1/4 cups of the remaining flour. Turn out dough onto a well-floured surface (use some of the remaining flour). Knead 8-10 minutes until smooth and elastic, adding only as much of remaining flour as necessary to prevent dough from sticking. Place dough in a buttered bowl; turn once to bring buttered side up. Cover; let rise in a warm place until double in bulk. (about 1 hr.) Grease two 9x5x3” loaf pans. Punch down dough, turn out onto a lightly floured surface and cut in half. Shape each piece into a loaf; place in prepared pans. Cover; let rise in a warm place until double in size, about 35 min. Put in an unheated oven; turn on oven to 375° F. Bake 40-45 min. or until done. Remove loaves from pans; brush all over Cinnamon Butter. Cool on rack.

CINNAMON BUTTER: Melt 2 Tbsp. butter in a small saucepan; remove from heat. Stir in 2 tsp. ground cinnamon.