here. The main change I will make is to double everything to make twice as much. If I'm going through all this trouble, I'm going to enjoy my accolades for a long long time. Here is what I do.
2 1/4 oz packages of yeast (this is roughly 4 tsps if you buy in bulk like I do...I make a lot of breads.)
1 cup of warm water
1 cup of scalded milk
1/2 cup of sugar
2/3 cup of melted butter (use REAL butter, people)
2 tsp of salt
7 to 8 cups of all purpose flour
butter for spreading
1 1/2 cups of sugar
4 tbsp cinnamon
You're also going to want to add your yeast to your water now. I just get water as hot as I can from the faucet and mix in the yeast. It works every time for me. The yeast needs time to "bloom."
It reminds me of....maybe chocolate milk that needs more chocolate and is foamy on top. Don't ask me why you need it to do this. I have no idea. I just know if you don't do it, the recipe is a fail.
Next, this is where Paula Deen (actually, most recipes) and I differ. She says use melted butter. I say spread margarine (what? seriously?? Not BUTTER?) No, and here's why: I like to avoid cleaning when I can, and the spreadable margarine helps me in that. It doesn't drip all over, and it holds the cinnamon/sugar much better while still retaining the flavor I want. Obviously, if you're a melted butter lover, go for that.