Cinnamon Raisin Bread - Instructions
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.