Raisin Bread

• 2 c. water
• 2 c. raisins
• 6 c. flour
• 2 pkg. yeast
• 1 c. plus 1 Tbsp. sugar
• 4 eggs, beaten
• 2/3 c. cooking oil
• 2 tsp. salt
• cinnamon sugar (thoroughly mix together 1 c. sugar and 2 Tbsp. cinnamon)

1. Combine water and raisins.
2. Bring to boil.
3. Cook at rolling boil about 3 minutes.
4. Drain raisins and reserve liquid.
5. Spread raisins on paper towel to drain.
6. Dissolve yeast in 1/2 cup of the warm raisin water.
7. Sift 6 cups flour into a large mixing bowl. Make a well in center.
8. Pour yeast mixture into well.
9. Sprinkle the 1 tablespoon sugar over yeast mixture.
10. Cover with towel and let rest 30 minutes.
11. Mixture should be bubbly.
12. Add eggs, oil, salt and remaining 1 cup sugar to yeast mixture.
13. Mix well.
14. If necessary, add enough water to remaining raisin water to make 1 cup.
15. (Mixture should be warm.)
16. Gradually add it to flour mixture. Add raisins.
17. With floured hands (dough will be sticky), turn dough out onto floured surface.
18. Knead until smooth and elastic, working in more flour, if necessary to make a soft dough.
19. Place the dough into an ungreased bowl.
20. With fingertips, pat a small amount of oil over top of dough.
21. Cover tightly with damp cloth and let rise in warm place until indentation remains when fingertip is pressed into dough.
22. It will take dough more than 1 hour to double in bulk because it is heavier than conventional bread dough.
23. Thoroughly punch down dough.
24. Cover with damp cloth and let rise again until double in bulk, 45 minutes or longer.
25. Punch down dough.
26. Divide dough in three parts.
27. Roll each part on lightly floured surface into a rectangle, about 9 x 6-inches.
28. Divide cinnamon sugar into thirds and sprinkle over each rectangle.
29. Roll each rectangle, jelly roll fashion.
30. Place each roll in a greased loaf pan, 9 x 5-inches.
31. With fingertips, spread a thin coating of softened margarine over each loaf.
32. Sprinkle top with additional cinnamon sugar, if desired.
33. Cover with cloth.
34. Let rise until double in bulk.
35. Bake in oven preheated to 350u0b0 for 15 minutes.
36. Reduce heat to 325u0b0.
37. Bake about 25 minutes longer or until done.
38. (Dough also may be made into rolls in any desired shape.)

water, raisins, flour, yeast, sugar, eggs, cooking oil, salt, cinnamon sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=186822 (may not work)