Cinnamon Raisin Bread

• 2 packages (1/4 ounce each) active dry yeast
• 1/3 cup warm water (110u0b0 to 115u0b0)
• 1 cup warm whole milk (110u0b0 to 115u0b0)
• 1/2 cup sugar
• 6 tablespoons butter, softened
• 2 large eggs, lightly beaten
• 1-1/4 teaspoons salt
• 5-1/2 to 6 cups all-purpose flour
• 1-1/3 cups golden raisins
• 1-1/3 cups raisins
• 1 cup water
• 1/3 cup apple juice or cider
• 1 tablespoon ground cinnamon
• 1 large egg, beaten

1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. In a saucepan, bring first five filling ingredients to a boil. Reduce heat to medium; cook for 15-20 minutes or until almost all the liquid is absorbed, stirring occasionally. Remove from the heat; set aside.
4. Punch dough down. Turn onto a lightly floured surface; knead for 1 minute. Divide in half. Roll each half into a 12x8-in. rectangle; brush with egg. Spread half of the filling over each rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch to seal. Place each loaf seam side down in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 1 hour.
5. Bake at 350u0b0 for 35-40 minutes or until bread sounds hollow when tapped. Cover loosely with foil if top browns to quickly. Remove from pans to cool on a wire rack.

active dry yeast, warm water, milk, sugar, butter, eggs, salt, allpurpose, golden raisins, raisins, water, apple juice, ground cinnamon, egg

Taken from www.tasteofhome.com/recipes/cinnamon-raisin-bread/ (may not work)