What's for breakfast? BH & G's cinnamon loaf recipe

1. In a small saucepan heat the milk til just warm. Pour into a large mixing bowl, then add the yeast. Stir til yeast is dissolved. Let stand 5 minutes or til foamy.

2. With a mixer, beat 1/4 cup melted butter, 2 T sugar, egg, and salt into the yeast mixture til combined. Add half the flour, then beat on low for 30 seconds, scraping bowl as needed. Increase speed to medium and beat 3 minutes more. Stir in remaining flour. Shape in a ball (dough will not be smooth). Transfer dough to an oiled bowl. Cover and refrigerate overnight or up to 2 days. (Or, to make right away, cover and set in a warm place to rise for 45 to 60 minutes or til nearly double).

3. Butter a 9x5x3-inch loaf pan; set aside. Remove dough from the refrigerator. On a lightly floured surface roll dough to 20x12-inch rectangle. Brush dough with 1/4 cup melted butter, then sprinkle with a mixture of 3/4 cup sugar and cinnamon. Cut dough rectangle crosswise in five 12x4" strips. Stack strips, then cut six 4x2" pieces, leaving stacks intact. Loosely stagger pieces in pan, cut sides up.

4. Let rise in a warm place for 45 minutes or til nearly double in size.

5. Preheat oven to 350 degrees. Bake loaf about 30 minutes or til golden brown. Cool in pan on wire rack for 10 minutes. Transfer from pan to serving plate. Drizzle with Quick Glaze, then sprinkle with nuts. Cool 20 minutes more. Pull apart or slice to serve.

6. QUICK GLAZE In a small bowl stir together powdered sugar, vanilla, and enough milk to make a glaze of drizzling consistency.