Cinnamon Swirl Raisin Bread
1 ½ cups milk
1 cup warm water (110°)
2 (.25 oz.) packages active dry yeast
½ cup sugar
1 tsp. salt
½ cup butter, softened
1 cup golden raisins
8 cups flour, divided
2 Tb. milk
¾ cup sugar
2 Tb. ground cinnamon
2 Tb. butter, melted
Warm the milk in a small saucepan until it bubbles around the edges. Remove from heat. Let cool to lukewarm.
Dissolve the yeast in warm water and set aside until yeast is frothy, approx. 15 minutes. Mix in eggs, ½ cup sugar, butter, salt, and raisins. Stir in cooled milk. Gradually add 7 cups of the flour.
Knead dough on a lightly floured surface, gradually adding the leftover 1 cup of flour. Knead for a few minutes or until the dough is stiff. Place in a large, greased, mixing bowl and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled in size (approx. 2 hours).
In a small bowl mix together ¾ cup sugar and cinnamon.
Roll dough out on a lightly floured surface into a large rectangle ½ inch thick. Moisten dough with 2 Tb. milk. Sprinkle cinnamon mixture over moistened dough.
With a sharp knife divide the rectangle into thirds. Roll up each section tightly and tuck under ends. Place each loaf into a well greased 9 x 5 inch pan. Lightly grease tops of loaves. Let rise again for 1 hour.
Bake at 350° for 30-35 minutes or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans and brush with melted butter. Let cool before slicing. Makes wonderful toast or base for French toast.