Whole Wheat Raisin Bread

• 4 1/2 c. all-purpose flour
• 1 1/2 c. whole wheat flour
• 1/4 c. honey
• 1/4 c. butter or margarine
• 2 pkg. RapidRise dry yeast
• 2 to 3 Tbsp. ground cinnamon, divided
• 1 Tbsp. salt
• 1 c. skim milk
• 2 c. dark raisins

1. Combine flours, honey, butter, yeast, 1 to 2 tablespoons cinnamon and salt.
2. Cook 1 cup cold water and milk until temperature reads 105u0b0 to 115u0b0.
3. Pour into flour mixture.
4. Knead into dough.
5. Place dough on lightly floured surface.
6. Cover with a damp cloth.
7. Let rest 10 minutes.
8. Cut dough in half on lightly floured surface.
9. Roll each half to a 12 x 8-inch rectangle. Sprinkle each with 1 cup raisins and 1/2 tablespoon cinnamon. Starting at shorter end, roll up dough to form a loaf shape.
10. Seal ends; fold sealed ends under.
11. Place seam side down in greased loaf pans.
12. Cover; let rise in warm place until doubled.
13. Bake 35 to 40 minutes in 375u0b0 oven.

flour, whole wheat flour, honey, butter, rapidrise, ground cinnamon, salt, milk, dark raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=878158 (may not work)