Giant Cinnamon Twist Bread

In large bowl combine yeast, salt, 2 cups flour and 1 cup sugar.

In 1-quart saucepan over low heat, heat milk and 1 cup butter or margarine until very warm (120° to 130°).

(Butter or margarine does not need to melt completely.) With mixer at low speed, gradually pour liquid into dry ingredients.

Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula.

Beat in 2 eggs and 2 cups flour; continue beating 2 minutes.

With wooden spoon, stir in enough additional flour (about 3 cups) to make a soft dough. Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes.

In necessary, add more flour while kneading.

Shape dough into bowl, turning over so that top of dough is greased.

Cover bowl with towel; let rise in warm place (80° to 85°) away from draft, until doubled, about 1 hour.