Portuguese Cinnamon Bread

Ingredients

1/2 cup Roberts Milk
1/4 cup Roberts Butter
3/4 cup sugar
1/2 teaspoon salt
1 tablespoon cinnamon
2 packages active dry yeast
1/2 cup warm water
4 1/2-5 cups sifted flour
1 tablespoon freshly grated lemon rind
2 Roberts Eggs, beaten

Preparation

Scald milk; stir in butter, sugar, salt and cinnamon. Cool to lukewarm. Soften yeast in warm water for 3 to 5 minutes; blend in cinnamon mixture. Stir in 1 cup flour, grated lemon rind and beaten egg, blending until smooth. Add remaining flour to make a moderately stiff dough. Knead until smooth and elastic, about 8 to 10 minutes. Cover and allow to rise in a warm place until double in bulk, about 2 1/2 hours. Punch down dough; shape into a large doughnut on a buttered baking sheet. Cover and allow to rise in a warm place until almost double in bulk. Bake at 300° about l 1/4 hours, or until loaf sounds hollow when tapped.

Yield: 1 loaf