Instructions: In large bowl, combine 2 cups flour, 1/3 cup sugar, undissolved yeast, and salt. Heat milk, water, and 1/3 cup butter until very warm (120 to 130 F); stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.

To fill and shape loaves: Divide dough in half. Roll each half to 16- x 7-inch rectangle. Brush each rectangle with 3 tablespoons melted butter to within 1 inch of edges. Combine 1/4 cup sugar, cinnamon, and dates; sprinkle evenly over dough. Beginning at short end of each rectangle, roll up tightly as for jelly roll; pinch seams and ends to seal. Place, seam sides down, in 2 greased 9- x 5-inch loaf pans. Cover; let rise in warm place until doubled, about 30 to 45 minutes.

Brush loaves with egg white; sprinkle with Crumb Topping. Bake at 375 F for 40 to 45 minutes or until done. Remove from pans; let cool on wire racks.

Crumb Topping: In small bowl, combine 1/2 cup all-purpose flour, 1/3 cup firmly packed light brown sugar, and 1 teaspoon SPICE ISLANDS Ground Cinnamon. Cut in 3 tablespoons cold butter or margarine until mixture resembles coarse crumbs.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.