Cinnamon Raisin Bread
|1 1/2 cups||milk|
|1 cup||warm water|
|2 packages||active dry yeast|
|1/2 cup||white sugar|
|1 teaspoon||salt |
|1/2 cup||margarine, softened|
|8 cups||all-purpose flour|
|3/4 cup||white sugar|
|3 tablespoons||ground cinnamon|
|2 tablespoons||butter, melted|
Grease 3 9x5 inch bread pans. Set aside.
In a small saucepan, warm the milk to slightly warmer than body temperature, about 110 F. If milk bubbles, allow to cool slightly.
In a small bowl mix warm water, 1 tablespoon of sugar, and yeast together. Let sit 5 to 6 minutes until yeast is frothy. In large mixing bowl, combine in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Gradually, add enough flour to make a stiff dough. Pour out onto a lightly floured surface and knead 3 to 4 minutes, until smooth and elastic. Place in a large, buttered mixing bowl, and turn to grease the surface of the dough. Cover with a warm, damp cloth and place in a warm, draft-free area to rise.. Allow to rise until doubled in size.
Punch down dough and roll into a large rectangle 1/2 inch thick. Using a pastry brush, brush surface of dough with 2 tablespoons milk. In a small bowl, combine 3/4 cup sugar and cinnamon, and sprinkle mixture on top of the moistened dough. Roll up dough into log. Cut into thirds, and tuck under ends forming a loaf. Place loaves into loaf pans. Brush tops of loaves with melted butter and place in a warm, draft-free area to rise for 1 hour.
Pre heat oven to 350 F. Bake in pre-heated oven for 45 minutes, or until loaves are lightly browned. Remove loaves from pans, and brush with melted butter or margarine. Cool completely before slicing.