Cinnamon Raisin Bread

• 1/4 cup warm water (110¯F)
• 1 pinch sugar
• 1 package active dry yeast
• 3 tablespoons sugar
• 3 tablespoons unsalted butter, cut up
• 1 1/2 teaspoon salt
• 2 cup warm milk (110¯F)
• 3 cups unbleached all-purpose flour
• 1/2 cup dark raisins
• 1/2 cup golden raisins
• 4 cups unbleached all-purpose flour
• 1/2 cup sugar
• 1 tablespoon ground cinnamon

Method

Dough: Butter 2 9x5x3" loaf pans. Butter a 4 quart bowl. In a small bowl, combine warm water and that pinch of sugar. Sprinkle yeast over water mixture. Let stand until yeast dissolves and bubbles.

While yeast is dissolving, in a large mixing bowl combine 3 tb sugar, butter and salt. Pour in warm milk. Stir until butter almost melts.

Stir in 3 cups flour and dissolved yeast. Beat on high speed for 3 minutes. Stir raisins into batter. Stir in enough of remaining flour with a wooden spoon until dough forms a ball. Turn dough out onto a well-floured surface. Knead until smooth and elastic, about 8-10 minutes, adding enough of remaining flour to keep dough from sticking. Place dough in buttered bowl, turning once to butter surface. Cover and let rise in a warm place until double, about 1 1/4 to 1 1/2 hours.

Punch dough down. Turn out on a floured board. Divide dough in half. Cover and let rest 10 minutes.

Filling: While dough rests, in a small bowl combine 1/2 cup sugar and cinnamon. Mix well and set aside.

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