Old-Fashioned Cinnamon Swirl Loaf

• 6 cups flour, all-purpose
• 13 cup sugar
• 4 1/2 teaspoons yeast, active dry
• 1 1/2 teaspoons salt
• 1 cup milk
• 1/2 cup water
• 13 cup butter or margarine, cut into pieces
• 2 large eggs
• 3 tablespoons butter or margarine, melted
• 1/4 cup sugar
• 2 teaspoons cinnamon ground
• 1/2 cup raisins, seedless
• 1 each egg whites lightly beaten

1. In large bowl, combine 2 cups flour, 13 cup sugar, undissolved yeast, and salt.
2. Heat milk, water, and 13 cup butter until very warm (120?
3. to 130?F); stir into dry ingredients.
4. Stir in eggs and enough remaining flour to make soft dough.
5. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
6. Cover; let rest on floured surface 10 minutes.
7. ??
8. To fill and shape loaves: Divide dough in half.
9. Roll each half to 16-x7-inch rectangle.
10. Brush each rectangle with 3 tablespoons melted butter to within 1 inch of edges.
11. Combine 1/4 cup sugar, cinnamon, and raisins; sprinkle evenly over dough.
12. Beginning at short end of each rectangle, roll up tightly as for jelly roll; pinch seams and ends to seal.
13. Place, seam sides down, in 2 greased 9- x 5-inch loaf pans.
14. Cover; let rise in warm place until doubled, about 30 to 45 minutes.
15. Brush loaves with egg white; sprinkle with Crumb Topping.
16. Bake at 375?F for 40 to 45 minutes or until done.
17. Remove from pans; let cool on wire racks.
18. Crumb Topping: In small bowl, combine 1/2 cup all-purpose flour, 13 cup firmly packed light brown sugar, and 1 teaspoon Ground Cinnamon.
19. Cut in 3 tablespoons cold butter or margarine until mixture resembles coarse crumbs.

flour, sugar, yeast, salt, milk, water, butter, eggs, butter, sugar, cinnamon ground, raisins, egg whites

Taken from recipeland.com/recipe/v/old-fashioned-cinnamon-swirl-lo-36003 (may not work)