Cinnamon Raisin Bread

My goal this winter is to broaden my repetoire of yeast breads. I can confidently produce a good oatmeal molasses bread, cinnamon rolls and pizza dough/ breadsticks, but that leaves a whole lot of untried yeast creations. This cinnamon raisin bread is my first new one.

Cinnamon Raisin Bread (from my kitchen aid recipe book)

1/2 cup milk

3 Tbsp. sugar

2 tsp. salt

3 Tbsp. butter

2 pkgs yeast (one pkg equals 2 1/4 tsp)

1 1/2 cup warm water

5-6 cups flour

*Heat the milk, sugar, salt and butter over low heat in a saucepan until melted. Cool to lukewarm.

*Dissolve yeast in the warm water in a warmed mixer bowl.

*Add the lukewarm milk mixture and 4 1/2 cups of flour. Attach dough hook or beater and mix until combined. Continue mixing while you add remaining flour 1/2 cup at a time.

*Take out of the bowl and continue kneading on a lightly floured surface until smooth and elastic, several minutes (dough will be slightly sticky)

*Put the dough in a greased bowl, turning to coat, cover with plastic wrap and let rise until double (about 1 hr)
*Punch dough down, divide in half and roll each section into approx 9x14 rectangle.

*Spread 1 Tbsp of softened butter onto each rectangle and sprinkle half of a sugar mixture over the whole surface of each one (1/2 cup sugar and 2 tsp. cinnamon)

*Shape into loaves by rolling tightly, pinching to seal and tucking ends under. Place in greased loaf pans, cover with plastic wrap and allow to double in size

*Bake at 375 degrees for 40-45 min. (loosely cover with tin foil if top browns excessively)