Cinnamon Raisin Bread

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

Heat the milk in a small saucepan just to a simmer, then remove from heat. Let cool until lukewarm.

Dissolve yeast and 1 tsp sugar in warm water, and set aside until yeast is frothy (proofed). In your mixer fitted with the paddle attachment, mix together eggs, sugar, butter or margarine, salt, and raisins with the proofed yeast. Stir in cooled milk. Add the flour gradually to make a stiff dough.

Knead dough for three minutes in the mixer, then turn out on a lightly floured surface. If overly sticky, kneed in a little more flour. Be careful not to overwork the dough and develop the gluten, however. Place in a large, greased mixing bowl. Roll the ball around to completely grease the surface of the dough. Cover with a cloth, and place in a draft free area. Allow to rise until doubled, which should take about 45 minutes.

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 the rectangle up tightly — the finished roll will be about 3″ thick. Divide in half, tucking under the ends. Place loaves into greased 9 x 5 inch pans. Lightly spray the tops of the loaves with cooking spray. Allow to rise again for 30-40 minutes.

Preheat the oven to 350, and bake for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and allow to cool before slicing.