Cinnamon Raisin Bread Recipe

1 1/2 cup milk  (warmed in microwave) 1 cup water (110 degrees F) 2 (.25 ounce) packages of active dry yeast* 3 eggs 1/2 cup white sugar 1 tsp salt 1/2 cup butter, softened 1 cup raisins (I like a lot so I put 2 cups) 8 cups all purpose flour 2 Tbsp milk 3/4 cup white sugar 2 Tbsp ground cinnamon 2 Tbsp butter, melted *I used yeast from a jar (the jar tells you how much is in a package). Dissolve yeast in warm water, and set aside until yeast is frothy. Then, mix in eggs, sugar, butter, and salt. Cream the ingredients together. Next add the raisins. The recipe actually calls for 1 cup but I used 2 cups (1 cup each of golden and regular purple raisins). Add milk. Add flour gradually to make a stiff dough. Knead dough (let the mixer do the hard work here too) on a lightly floured surface for a few minutes. Place in a large greased, mixing bowl and turn to grease the surface of the dough. Cover with a cloth and allow to rise until doubled (about an hour or longer). (You can boil a pot of water and pop the bowl with the dough in a cool oven along with the pot of boiling water on the bottom rack. The steam from the boiling water makes the space warm and helps the bread to rise ). Roll dough on a lightly floured surface into a large rectangle about 1/2 inch thick. (The dough may be about 26 inches long). Moistened dough with 2 Tbsp milk. Use your hand to spread the milk around. Mix together 3/4 cup sugar and 2 Tbsp cinnamon and then sprinkle over the dough. Roll the dough up tightly like a jelly roll. The dough should be about 3 inches in diameter, cut into thirds, and tuck under ends. Place the 3 loaves into well greased 9×5 inch pans. Lightly grease the tops of loaves. Let rise again for 1 hour and then bake at 350 degrees for 20 minutes (or until loaves are lightly browned and sound hollow when you tap them. Remove loaves from pans and let cool before slicing. Thanks Wholesome Mommy :: by the Centsible Sawyer