Cinnamon Roll Bread

1 1/2 cups warm milk


1 cup warm water

3 eggs, beaten

1/2 cup white sugar

1 rounded teaspoon salt

1/2 cup butter or margarine, softened

8 cups all-purpose flour

2 tablespoons instant yeast

2 tablespoons milk

1 cup brown sugar

2 tablespoons ground cinnamon

1 cup raisins





Method:





Combine milk, water, sugar, salt and butter.

Add four cups flour and instant yeast and mix well.

Continue adding flour until dough is soft but not sticky...knead.

Place in a large, greased, mixing bowl. Cover and 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 1 cup brown sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough.

Sprinkle raisins evenly over entire surface.

Roll up tightly...the roll should be about 3 inches in diameter.

Cut into thirds.

Form loaves and place seam-side down into well greased 9 x 5 inch pans.

Let rise again for about 1 hour in a warm place.

Bake at 350 degrees F for 40 minutes, or until loaves are lightly browned and sound hollow when tapped.

Remove loaves from pans, and brush with melted butter or margarine.

Allow to cool before slicing.