Cinnamon-Raisin Graham Bread

• 2 -2 12 cups unbleached white flour
• 1 (1/4 ounce) package active dry yeast
• 2 teaspoons ground cinnamon
• 12 teaspoon ground ginger
• 1 cup milk
• 34 cup water
• 12 cup molasses
• 3 tablespoons butter
• 12 teaspoon salt
• 3 cups graham flour
• 1 cup raisins

1. In large mixer bowl, STIR together 2 cups of unbleached white flour, yeast, cinnamon and ginger.
2. in saucepan, COMBINE milk, water, molasses, butter and salt, HEAT until 115-120 degrees.
3. ADD to flour mixture.
4. Beat at low speed of electric mixer for 1/2 minute, scraping the sides of the bowl constantly.
5. BEAT 3 minutes at high speed.
6. STIR in graham flour and raisins.
7. STIR in as much remaining flour as you can mix in with a spoon.
8. TURN out onto floured surgace.
9. KNEAD in enough of the remaining unbleached white flour a moderately stiff dough that is smooth and elastic (8 to 10 minutes).
10. SHAPE into a ball.
11. PLACE in greased bowl; turn once.
12. COVER; let rise till double about 1 hour.
13. PUNCH down;.
14. divide dough in half.
15. COVER.
16. let rest 10 minutes.
17. SHAPE into 2 round loaves.
18. PLACE in two greased 9" pie plates or on greased baking sheets.
19. PRESS to flatten to 6" diameter.
20. COVER; let rise till double (about 30 minutes).
21. BAKE 375 over 25-30 minutes.
22. cool.

unbleached white flour, active dry yeast, ground cinnamon, ground ginger, milk, water, molasses, butter, salt, graham flour, raisins

Taken from www.food.com/recipe/cinnamon-raisin-graham-bread-523420 (may not work)