In a large bowl, add 1/2 cup sugat and 1 tspn of salt to 1/2 lb of softened butter, working it in with a fork. (Here’s a little hint – since the dough is going to rise in this bowl, I butter it lightly so it’s easier to clean later.)
Add 4 fresh eggs, beaten slightly with a whisk.
Add yeast/milk mixture and beat with an electric mixer for several minutes. Slowly add five cups of unbleached flour – one cup at a time. By the 3rd cup or so, I find I have to switch from the mixer to hand-mixing with a wooden spoon.
Let dough rise about 1 1/2 hour.
- Line two large cookie sheets with aluminum foil and butter. Or butter two loaf pans.
- Melt one stick of butter in the microwave.
- Mix 1/2 cup brown sugar with 1/4 cup cinnamon or to taste – I tend to go very heavy on the cinnamon, but that’s not everyone’s preference. I use Saigon Cinnamon for best taste.
- Using your “floured” hands, mix in two cups of flour, then continue adding flour and kneeding dough until there is a firm (but not too dry) consistency.
- Cut into four pieces. Take one piece and roll out to about 3/4 inch thick. The shape of what you’re rolling out depends on what you’d like the finished loaf to look like. I usually roll it out long, about 12 inches long by ten inches wide.
- Generously brush butter on dough, sprinkle 1/4 of the cinnamon/sugar. Roll up tightly so the finished unbaked loaf is about ten inches long now. Place diagonally on cookie sheet.
- Repeat three more times.
- Brush with remaining butter.
- Let rise 1 1/2 hour. Bake in preheated over of 350 degrees for 25 minutes or until brown.
This recipe is originally from The Fannie Farmer Cookbook, first published in 1896. This edition was published in 1974, and I’ve modified it over the years as one does with favorite recipes. The cookbook was a wedding shower gift many decades ago, and it’s my favorite. I’ve given copies as gifts – including to my son. You can’t go wrong with its basic recipes.