Cinnamon Raisin Bread

BREAD

1 1/2 cups milk (I use whole or 2%)
1 cup water
2 packages active dry yeast
3 eggs
1/2 cup white sugar
1 teaspoon salt
1/2 cup unsalted butter, melted
1 cup raisins (more or less to taste)
8 cups all purpose flour (you do NOT need bread flour here!)

CINNAMON MIX

1 cup white sugar
2 tablespoons milk
3 tablespoons ground cinnamon
2 tablespoons butter, melted


1. Warm milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally. 2. Remove from heat.
3. Let cool until lukewarm, about 120-125* (temps are very important when working with yeast, incase you didn't know...but you probably did)
4. Dissolve yeast in warm water (105-115*) and set aside until yeast is frothy, about 10 minutes or so. Then mix in eggs, sugar, butter salt, and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
5. Knead the dough on a lightly floured surface for a few minutes until smooth.
6. Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
7. Cover with a warm, damp cloth and let rise until doubled about 1 hour.
8. Roll out on lightly floured surface into a large rectangle about 1/2 inch thick.
9. Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
10. Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough. (it looks like too much...use it all!!!)
11. Roll up tightly (the long way)The roll should 3 inches in diameter.
12. Cut into 1/3rds and tuck under the ends and pinch the bottom together.
13. Place loaves into well greased loaf pans and grease tops of loaves.
14. Rise uncovered for about 1 hour.
15. Bake at 350* for 1/2 hour - 45 minutes.
16. Removed from oven and dump out of pans onto a cooling rack.
17. Take melted butter and brush on the top of loaves.
18. Allow about 20 minutes of cooling before slicing.