Cinnamon Raisin Bread

Cinnamon Raisin Bread

Dough – 1 ½ cups Milk – 1 cup Warm Water (110 degrees) – 4 ½ tsp Active Dry Yeast 2 packets – 3 Eggs – ½ cup Sugar – 1 tsp Salt – 2 tsp Cinnamon – ½ cup butter softened – 1 cup Raisins – 8 cups All Purpose Flour Cinnamon Filling Inside of the Bread – 2 TBSP Milk – ¾ cup White Sugar – 2 TBSP Ground Cinnamon Sweet Glaze – 1 cup powdered sugar – 1-2 TBSP hot water

- In a large mixing bowl or the bowl of a Kitchen Aid mixer, combine the eggs, sugar, butter, salt, cinnamon, and raisins.

– Gradually, add in the flour until the dough cleans the side of the bowl, but is still a bit sticky. I usually have a circle about an inch across on the bottom of my mixer where the dough still clings to the bowl.

– Proceed to knead the dough on a lightly floured surface (or in the mixer!) for 5 minutes.

- Place the dough in a large, greased mixing bowl, and then rotate it in the bowl to grease all surfaces of the dough. Then, cover with a damp cloth. Allow the dough to rise until it is doubled in size.

– Divide the dough in half, then roll the dough out on a lightly floured surface into 2 large rectangles about ½ inch thick.

– In a small bowl, mix together 3/4 cup sugar and 2 tablespoons cinnamon, and then sprinkle the mixture on top of the moistened dough.

– Roll it up tightly; the roll should be about 3 inches in diameter. Pinch the seams as best as you can. Tuck the ends of each loaf under, if desired. (It's not necessary but does look prettier!)

– Bake at 350 degrees for 15 minutes, then place a piece of foil over the top. Don't worry about tucking the edges under or anything, you are just preventing the top from browning too much, so just lay it over the top.

– Remove the loaves from the pans, and brush with melted butter. Let cool before slicing. Enjoy! – Whisk together 1 cup powdered sugar with 1-2 TBSP hot water. Drizzle glaze on top of each loaf. Let cool to set.