Make the Bread Dough

1. Activate yeast in ¼ cup lukewarm water and set aside.
2. Melt the shortening in the 2 cups hot water in a large bowl and allow to cool to lukewarm.
3. Add sugar, salt, egg, and softened yeast.
4. Using a stand mixer with a dough hook OR by hand, stir in 2 cups of flour and mix well, then continue to add flour, a little at a time, and continue to mix.
5. When too stiff to stir, knead in the remaining flour, a little at a time, until it is no longer sticky.
6. First Rise: Place in a lightly oiled or greased bowl. Cover and let stand in warm place out of draft until double in size.

Shape the Loaves

1. Knead down and cut into two sections, placing one section on a floured board. Press as flat as possible with your hands.
2. Meanwhile grease a loaf pan with PAM spray or butter.
3. With a spatula, spread 2 tablespoons shortening over dough. Sprinkle 1 tablespoon cinnamon and ¾ cup brown sugar over the dough. Roll the dough like a jelly roll and fold each end up to the middle to form a loaf to fit into a 5×9 inch bread pan, making sure that the seam of the roll is on the top, so that the filling will not run out while baking.
4. Second rise: Place in prepared loaf pan and set in a warm place until double in size. Repeat this procedure for a second loaf.

Bake

1. Meanwhile, preheat oven to 350 degrees.
2. For a glossy brown top, brush top of the loaf with an egg yolk mixed with 2 tbsp of water
3. Bake in a preheated oven for 30 minutes.
4. Remove from oven immediately and allow to cool on a wire rack.

Serve

1. Cut generously slices. Toast until crunchy and golden. Slather with butter. Enjoy!!