1 Tbsp granulated sugar
1-1/2 cups warm water
2 tsp active dry yeast
4-1/2 cups all-purpose flour (approx.)
2 Tbsp vanilla
2 tsp cinnamon
1 tsp salt
In large bowl, dissolve sugar in water. Sprinkle in yeast; let stand for 10 minutes or until frothy.
With wooden spoon, stir in 4 cups of the flour, vanilla, cinnamon and salt until dough forms. Turn out onto a lightly floured surface; knead for about 2 minutes, adding enough of the remaining flour to make dough smooth and elastic.
Place in greased bowl, turning to grease all over. Cover with plastic wrap and let rise in warm draft-free place until doubled in bulk, about 1 hour.
Punch down dough; form into loaf and place in a greased 9x5-inch loaf pan. Cover and let rise until doubled in bulk, about 1 hour.
Bake in center of 375-degree oven for about 35 minutes or until loaf sounds hollow when bottom is tapped. Let cool on rack.
(Make-ahead: Wrap in plastic wrap and store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
Use this bread to make French toast!
Makes 1 loaf, about 12 slices.