Cinnamon Bread

http://www.dday.org/2013/05/02/ration-era-recipes-cinnamon-bread/

Ingredients
Standard Recipe for White Bread
1 package cake yeast
¼ cup water (lukewarm)
1 tsp sugar
1 ½ tsp salt
2 tbsp shortening
2 tbsp sugar
2 cup milk (scalded)
6 cups flour (sifted)
Rolled Cinnamon Bread:
1 recipe Standard White Bread dough
6 tbsp brown sugar
1 tsp cinnamon

Directions

Add yeast to lukewarm water and 1 tsp. sugar. Let stand 5 minutes. Add salt, shortening, and remaining sugar to milk and cool to lukewarm. Add softened yeast and 3 cups flour. Beat well.

Add enough more flour to make a soft dough. Place remaining flour on board, turn out dough on floured board and knead until smooth and elastic. Place in greased bowl, turn over, so that greased side is on top, cover with cloth and let rise until doubled in bulk. Punch down and let rise a second time if desired.

When dough is light, divide into halves and roll each half into a sheet 9” square. Sprinkle with a mixture of brown sugar and cinnamon. Roll up like jelly roll and place, seam side down, in greased bread pans. Let rise until light. Bake in hot over (435 degrees) 15 minutes, then reduce temperature to moderate (375 degrees) and bake 25 minutes longer. Remove from pans and cool. Makes 2 loaves