Cinnamon Raisin Bread

1 1/2 c. milk
1 c. warm water
1 1/4oz. packages active dry yeast
3 eggs
1/2 c. white sugar
1 tsp. salt
1/2 c. butter, softened
2 c. raisins
8 cups flour (I kneaded in an extra 1c. or so)
2 T milk
3/4 c. white sugar
2T ground cinnamon
2T butter, melted

Dissolve yeast in warm water and set aside until yeast is frothy.Warm the milk to 115-120*.

Into the yeast mixture, mix eggs, sugar, butter, salt and raisins. Stir in cooled milk. Add teh flour gradually to make a stiff dough. (I needed extra flour, it was kinda sticky!).

Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, bowl and turn to grease the surface. Cover and allow to rise until doubled. (I rose it about 1 1/2 hours and it was more than doubled, but I got busy )

Roll out on a lightly floured surface into a large rectangle 1/2" thick. Moisten dough with 2T milk. Mix together 3/4c. sugar and 2T cinnamon, sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3" in diameter. Cut into thirds, and tuck under ends.

Place loaves into well greased loaf pans. Lightly grease tops of loaves. Let rise again for 1 hour.

Bake at 350* for 45 minutes or until loaves are lightly browned and sound hollow whe knocked.

Remove loaves from pans, and brush with melted butter. Let cool before slicing.

YIELD: 3 loaves; 12 slices per loaf1 slice = 4 WW points