Dough: Add yeast to a bowl with ½ cup of warm water, add a pinch of sugar and let it sit until it starts to foam, about 5 minutes. If it doesn’t get foamy, throw it out and try a new pack of yeast.

In a stand mixer, combine the flour and salt and add the melted butter and yeast. Make sure the butter is not hot. Knead with the dough hook for 5-8 minutes, until it is smooth. Place it in a bowl sprayed with cooking spray and cover. Place in a warm area and let rise for about an hour until double in size.

Topping: In a pie dish, whisk the melted butter and corn syrup together. In a separate dish, whisk together the sugar, brown sugar and cinnamon.

Preheat the oven to 350º and line two nine by five inch loaf pans with parchment paper.

Cut 4 deep slashes across the top of each loaf, cutting about half way through. The dough will be very soft and will deflate as you work with it. Dip each loaf into the butter mixture, turning to coat both sides. Then place it in the brown sugar mixture making sure it is completely coated and the topping has gone into the slashes. Place in the loaf pans.

Pour the remaining butter mixture over each loaf. Sprinkle the remaining brown sugar mixture over the top. Bake until lightly brown, about 25 minutes. Lift the bread out of the pans and let cool on a baking rack for about 15 minutes.