In large bowl mix 2 cups flour, sugar, undissolved yeast and salt.

Heat milk, water and butter in saucepan until very warm (120º to 130ºF). Butter does not need to melt. Gradually add to dry ingredients and beat at medium speed of electric mixer 2 minutes, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes. With spoon, stir in enough additional flour to make a stiff dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Meanwhile, prepare Crumb Topping.

Punch dough down; divide in half. Roll each half to 16 × 7-inches. Brush each with melted butter to within 1-inch of edge. Combine sugar and cinnamon; sprinkle half of mixture onto each rectangle. Sprinkle with chopped dates. Roll up tightly from short end as for jelly roll and pinch seams and ends to seal. Place in greased 9 × 5 × 2-inch loaf pans. Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.

Brush loaves with egg white and sprinkle with Crumb Topping. Bake at 375ºF for 45 minutes or until done. Remove from pans and cool on wire racks. ____________________ To Make Crumb Topping: Combine flour, brown sugar and ground cinnamon. Cut in cold butter or margarine until mixture is crumbly.