Cinnamon Raisin Swirl Bread

Since several of you asked here it is:

Cinnamon Raisin Swirl Bread

• 1 Tablespoon Yeast
• 2 1/4 cups warm water
• 3 Tbsp. sugar
• 1 Tbsp. salt
• 2 Tbsp. butter
• 6 to 7 cups flour
• 1 cup raisins
• 1/4 cup sugar
• 1 Tbsp. cinnamon
• Water for brushing dough
• 2 Tbsp. melted butter

1. Dissolve yeast in 1/2 cup of the warm water and 1 Tbsp. of the sugar. Let stand 5 minutes.
2. Stir in the remaining 1 3/4 cups warm water, 2 Tbsp. sugar, salt, butter, and 3 1/2 cups of the flour. Beat until smooth. Mix in raisins and enough remaining flour to make a nice dough.  Knead until smooth and elastic. 
3. Return to a greased bowl, cover with a tea towel and let rise until double about an hour to an 1 1/2 hours.  While it rises mix together the 1/4 cup sugar and 1 tablespoon of cinnamon set aside. 
4. Punch down dough, knead a bit, and split in half.  Roll each half into about 11 X 17″ rectangles.   Using a pastry brush, brush the dough with water until moist.  Sprinkle with the cinnamon sugar mixture.  Roll up the doll, like a jelly roll and seal the ends. 
5. Place into a greased bread pan.  Brush the tops of each loaf with the melted butter.  Let rise about 30 to 45 minutes. 
6. Bake in a 425 degree oven for 25 to 35 minutes, until it sounds hollow when tapped.  Remove from pans immediately to cool on wire racks.

Note: Since I make this often, I just make a quart canning jar full of the cinnamon sugar mixture and keep it on hand.

PS: We have family visiting, so I see you back here on Monday!