Cinnamon and Raisin Bread

In small bowl dissolve:

2 tablespoons active dry yeast in ¾ cup warm wate

In large bowl mix:

1 cup milk

¼ cup sugar

¼ cup cooking oil

2 teaspoon salt

1 egg

Add in 2 cups flour and yeast mixture to large bowl mix well. Stir in 1 cup raisins.  Add in 3 ½ to 4 more cups flour until moderately soft dough is made. Turn out on lightly floured surface, knead until Smooth and cover the bowl and let rest 20 minutes.

Combine and set aside:

1 cup sugar

1 tablespoon cinnamon

Preheat your oven to 190^oC.  Punch down dough and divide in half. Roll out each half on floured surface to a 14 inch x 7 inch rectangle. For each rectangle, brush on 1 tablespoon of melted butter and sprinkle with half of cinnamon sugar mixture.

Beginning with small end of rectangle, roll up tightly like a sponge roll. Press the edges to seal. Fold ends under. Place in 2 greased bread tins. Brush the tops with melted butter, if desired. Cover and let rise until they have doubled in size.

Bake at 190^oC for approximately 35-40 minutes, or until the loaves sound hollow when tapped.