Cinnamon Swirl Bread

In a large mixing bowl, combine yeast and 2 1/2 cups flour. In a saucepan, heat together milk, 1/3 cup sugar, shortening and salt, stirring constantly until shortening melts and making sure milk does not scald.

Add warm liquid to dry ingredients, beat at a low speed for a couple of minutes, then increase speed to high for 3 minutes.

By hand, stir in enough flour to make a moderatetly stiff dough (you might not need all 6 cups of flour). Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.

Shape into a ball and place in a lightly greased bowl. Cover with a towl and let rise for 1 1/2 hours.

Roll dough to a 15 x 7 rectangle. Combine the remaining 1/4 cup sugar with 1 1/2 teaspoon cinnamon and spead over the rectangle. Sprinkle 1 1/2 teaspoon of water over the cinnamon sugar. Roll into a loaf starting at the narrow end. Place in a greased and floured 9x5x3 loaf pan.

Cover and let rise until doubled in size, about 45 to 60 minutes. Bake in a 375-oven for 30 minutes. If top is browning too quickly, loosely cover with foil during the last 15 minutes of baking.

Remove from the oven and allow to cool in the pan for 10 minutes. Remove and eat while still warm.