CINNAMON RAISIN SWIRL BREAD

Steps:

• Dissolve the yeast in the warm water with the 1 T. sugar until yeast is frothy (about 10 min.). Mix in eggs, 1/2 c. white sugar, butter, salt, 2 c. raisins, and 1 T. cinnamon. Stir in the milk and then add the flour gradually to make dough (it will be sticky). Knead the dough on a lightly floured surface for a few minutes or in a mixing bowl (it should still be sticky). Place the dough in a large, greased mixing bowl. Cover with a cloth and allow to rise until doubled (about 2 hours). Divide the dough in half and roll one half on a lightly floured surface into a large rectangle, about 1/2 in. thick. Mix together 1/4. c. brown sugar, 1/4 c. white sugar, 2 T. cinnamon and 1 c. raisins. Moisten the dough with 1 T. milk and then sprinkle half of the cinnamon-sugar and raisin mixture on top. Roll the dough up tightly lengthwise. Cut in half and tuck under the ends. Place the loaves in well-greased 1.5 qt (8.5 x 4.5 in) loaf pans. Repeat with remaining half of dough. If desired, lightly grease the top of the loaves with milk or melted butter. Could sprinkle additional cinnamon & sugar over the top if desired. Cover the loaves with a damp cloth and let the dough rise again for about 1 hr. Bake at 350 degrees for about 35 minutes or until loaves are lightly browned and sound hollow when knocked. May need to tent with aluminum foil at about 25 minutes. Remove loaves from oven and let sit in pan for about 5 - 10 minutes. (Can lightly brush with butter at this point as well.) Turn pan out onto rack and let cool completely - at least 30 minutes.