In a large bowl, combine the oil, water, sugar, potato flakes, powdered milk, salt and yeast. Whisk together with a wire whisk, helping to get all of the ingredients dissolved and broken up. Pour mixture into the mixing bowl of your mixer.

To the mixing bowl, add the egg and 2 and 1/2 cups of bread flour. Mix for about 30 seconds, breaking up the egg and getting the ingredients incorporated. It should resemble a pancake batter. Stop the mixer and scrape the sides of the bowl.

While mixer is on low speed, add the additional flour one half cup at a time, allowing the flour to incorporate after each addition. As you near the end of the remaining flour, look for the dough to clean the sides of the bowl. Once it is cleaning the sides of the bowl, stop the mixer and touch the dough with your finger. It should feel soft and tacky but not excessively wet or sticky. If it is excessively wet and sticky, add a small amount of flour and mix. When you have added enough flour, knead on low speed for 5 minutes.

Spray the inside of a large bowl with nonstick spray. Pour the dough out into the bowl, turning to cover all sides with the spray. Cover with clean kitchen towel and allow to rise until doubled in size.

Before forming loaves, prepare bread pans by spraying all sides of the inside of the pan with nonstick spray. Get a small bowl of flour for your work surface, a food scale (optional) and a sharp tool to separate the dough balls (I suggest a bench knife).

Prepare the cinnamon sugar mixture by combining the brown sugar, cinnamon and 1 Tablespoon of flour. Cover and set aside.

Once dough has doubled in size, turn it out onto a floured work surface. Lightly sprinkle the top of the dough and fold over. Repeat until all sides are covered with flour and dough can be easily handled.

Divide dough into 2 equal dough balls. If you have a food scale, they will measure between 20-23 ounces. Sizes may vary depending on the size of your loaf pans. This recipe is based on using 8 inch loaf pans.

Pre shape the loaves into an oblong shape by turning them under and pinching them underneath, forming smooth edges.

Roll out each dough ball into a rectangle, just a bit more narrow than your bread pan. The dough should be 1/4 inch thick. Brush with melted butter, leaving a one inch clean border on the end. Sprinkle a generous amount of cinnamon sugar mixture, again leaving a one inch clean border at the end. Roll up the dough, tucking and tightening as you go and ending at the edge with the clean boarder. Gently pull up the dough over the loaf and pinch the seam closed. Place in the greased bread pans with the seam side down. Cover with a towel and let rise until doubled in size. The bread should not rise more than two inches above pan level.

Bake in a preheated 350°F oven for 30-35 minutes, or until the tops are a golden brown.

When bread comes out of the oven brush the tops with the vegetable oil, allowing it to melt and create a shiny crust. Let bread cool in the pans for 30 minutes before removing and cooling completely on a wire rack.

Let bread cool completely (3 hours or more) before slicing or bagging.