Cinnamon-Raisin Bread

Instructions

1. 1

   Stir 2 cups of flour and the yeast together in a large mixing bowl.

2. 2

   Heat the milk, water, 1/4 cup sugar, oil and salt in a saucepan over very low heat until very warm, (120-130 degrees F.).

3. 3

   Ad the liquid mixture to the flour-yeast mixture. Beat, with an electric mixer at medium speed, until smooth, about 3 minutes.

4. 4

   Blend in the egg and then stir in the raisins.

5. 5

   Gradually stir in enough of the remaining flour to make a moderately soft dough, (It will be slightly sticky and light in weight).

6. 6

   Turn the dough out on a lightly floured surface, adding flour if needed as you knead the dough, and knead until smooth and satiny about 10 minutes.

7. 7

   Cover the dough with the bowl and let rest for 20 minutes.

8. 8

   Combine the 1 cup of sugar and the cinnamon, then set aside.

9. 9

   Punch the dough down and divide in half.

10. 10

    Roll out one half, on the floured surface, to a 14 X 7-inch rectangle.

11. 11

    Brush with the melted butter and sprinkle with half of the cinnamon-sugar mixture.

12. 12

    Beginning at the narrow end, roll up tightly like a jelly roll. Press the edges to seal and fold the ends under.

13. 13

    Place in a greased 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan.

14. 14

    Repeat for the second half.

15. 15

    Brush the tops of the loaves with the remaining butter.

16. 16

    Cover and let rise in a warm place until doubled, about 45 minutes.

17. 17

    Bake in a preheated 375 degree F. oven for 35 to 40 minutes or until the loaves sound hollow when tapped.

18. 18

    Remove from the pans immediately and cool on wire racks.