Cinnamon Raisin Bread

• 1 1/2 cups milk
• 1 cup warm water (110 F/45 C)
• 2 (.25 oz) packages active dry yeast
• 3 eggs
• 1/2 cup white sugar
• 1 tsp salt
• 1/2 cup margarine or butter, softened
• 1 cup raisins
• 8 cups all-purpose flour
• 2 tbsp milk
• 3/4 cup white sugar
• 2 tbsp ground cinnamon
• 2 tbsp butter, melted

• Warm the milk until it bubbles, remove from heat.
• Let cool until lukewarm. Dissolve yeast in warm water, and set aside until yeast is frothy.
• Mix in eggs, sugar, butter or margarine, salt, and raisins.
• Stir in cooled milk.
• Add the flour gradually to make a stiff dough.
• Knead dough 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 damp cloth.
• Allow to rise until doubled.
• Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
• Moisten dough with 2 tablespoons milk.
• Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough.
• Roll up tightly; the roll should be about 3 inches in diameter.
• Cut into thirds, and tuck under ends.
• Place loaves into well greased 9 x 5 inch pans.
• Lightly grease tops of loaves.
• Let rise again for 1 hour.
• Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked.
• Remove loaves from pans, and brush with melted butter or margarine.
• Let cool before slicing.