Cinnamon Raisin Bread

I made this bread to give as an Easter gift.  It is more of a dessert-type of bread.  Since it makes 3 loaves,  my family devoured the other two loaves with in 3 days.  It tastes great with melted butter!  Each morning, one of my sons ate a piece with breakfast, and another one for snack in school.  (I guess he liked it)



1  1/2 cups milk
1 cup water (between 110 and 115 degrees)
2 (1/4 oz) package active dry yeast
3 eggs
1 cup sugar
1 teaspoon salt
1/2 cup unsalted softened butter
1 cup raisins
8 cups flour
2 tablespoons milk
1/2 cup sugar
3 tablespoons cinnamon

• Warm the milk in a sauce pan until it begins to bubble, stir occasionally.  Remove from heat
• Let cool until lukewarm, about 120-125 degrees
• Dissolve yeast in warm water and set aside until frothy. (about 10 minutes)
• Mix in eggs, 1 cup sugar, butter, salt and raisins
• Stir in cooled milk slowly
• Add the flour gradually to make a stiff dough
• Knead dough on a lightly floured surface until smooth
• Place in a large buttered or sprayed mixing bowl.  Turn to grease the surface of the dough
• Cover with a warm, damp cloth and let rise until doubled (up to 1  1/2 hours)
• Roll out onto a lightly floured surface into a large rectangle 1/2 inch thick
• Moisten dough with 2 tablespoons milk and rub over dough with your hands
• Mix together 1/2 cup sugar and 3 tablespoons cinnamon and sprinkle mixture evenly over top of dough
• Roll up tightly (the long way)
• Cut into thirds and tuck under ends and pinch bottom together
• Place loaves on well greased 9 x 5 baking pan and lightly grease top of loaves
• Let rise in a warm place, uncovered for about 1 hour
• Bake at 350 degrees for 45 minutes, or until loaves are lightly browned and sound hollow when tapped
• Remove from oven and let cool on rack
• Remove from pans after 20 or so minutes.  Allow to cool before slicing

-Queenie Cuisine