Categories: Breads, Breakfast

Ingredients

• 1 1/2 cups milk
• 1 cup warm water
• 2 pkgs. active dry yeast
• 3 eggs
• 1/2 cup white sugar
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened or melted is fine
• 1 cup raisins (I prefer Golden Raisins)
• 1/2 cup chopped pecans (optional)
• 8 cups flour, approx. (I prefer a bread flour)
• -
• 2 tablespoons milk
• 1 cup white sugar (sounds like a lot, I prefer a less sweet product?)
• 3 tablespoons ground cinnamon
• 2 tablespoons butter, melted (approx.)

Directions

1. Warm the milk in the microwave to 110 degrees.

2. In a separate bowl heat water to 110 degrees and stir in yeast and two extra tablespoons sugar. Allow the yeast to work while you do the following…

3. Mix together eggs, sugar, butter, salt and raisins. (pecans if you choose to) SEE NOTE BELOW Then slowly stir in the milk so you don’t accidentally cook the eggs.

4. Now add your water/yeast mixture. Combine well.

5. Slowly sift in flour, 1/2 cup at a time, until the dough reaches a consistency that can be turned out on a floured surface to knead… adding additional flour if needed. Don’t make your bread too stiff.

6. Continue to knead the dough until smooth.

7. Place in a large, buttered mixing bowl and brush top of dough with butter.

8. Place in a warm oven (temp no higher than 110 degrees) to rise double in size… about 1 to 1 1/2 hour.

9. After rising roll out on a lightly floured surface into a large rectangle about 1/2 inch thick.

10. Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.

11. Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough. I will probably drizzle with some melted butter too.

12. NOTE: Instead of mixing raisins into the actual dough you can sprinkle the raisins on with the cinnamon/sugar. I might do both!

13. Roll up tightly the long way. The roll should be about 3 inches in diameter.

14. Cut into thirds, and tuck under ends and pinch bottom together.

15. Place loaves into well greased (Crisco or butter) 9 X 5 inch pans and lightly grease tops of loaves.

16. Let rise in warm place, uncovered, again for about 30 minutes to 1 hour.

17. Bake at 375 degrees for 30-45 minutes or until loaves are lightly browned and sound hollow when tapped.

18. Cool on rack for 10-15 minutes in the pans before turning out to cool more.

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