1/2 c  Milk
2 pk Active dry yeast
1/2 c  Water; warm
1/2 c  Granulated sugar
1/2 c  Butter or margarine
2    Eggs; beaten
1 ts Salt
4 1/2 c  All-purpose flour
Melted butter; for brushing
-op
Cinnamon
Sugar

Scald 1/2 cup milk; let stand 5 minutes. Add 2 pkg. active dried yeast. In
a large mixing bowl, blend in 1/2 cup warm (105 to 110 degrees) water, 1/2
cup granulated sugar, 1 stick of butter or margarine, softened, 2 eggs,
beaten, 1 tsp salt, 4 1/2 cups all purpose flour, one cup at a time. Knead
for 5 minutes. Butter bowl and dough. Cover and set in a warm, draft free
location. Let rise 2 hours. Punch down and knead again. Cut into 4
sections. Roll into a rectangle. Put butter, cinnamon, and sugar on dough.
Grease cookie sheet. Cut 1/2 way (not all the way through) down with
alternate left and right slashes. Let rise 2 hours.

Bake in a preheated 350 degree oven for 20 to 25 minutes or until golden
brown. Frost, if desired, when cool. Makes 2 coffee cakes.