------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
      Title: Cinnamon-Raisin Bread
 Categories: Breads Fruits Yeast   
   Servings: 10
   5 1/2 c  Unbleached Or Bread Flour 
       2 pk Active Dry Yeast; OR 
       2 tb Active Dry Yeast; Bulk 
       1 c  Milk 
     3/4 c  Water 
     1/4 c  Sugar 
     1/4 c  Vegetable Oil 
       2 t  Salt 
       1 ea Egg; Lg 
       1 c  Raisins 
       1 c  Sugar 
       1 tb Cinnamon; Ground,Or To Taste 
       2 tb Butter Or Margarine; Melted 
   Stir 2 cups of flour and the yeast together in a large mixing bowl.  Heat
   the milk, water, 1/4 cup sugar, oil and salt in a saucepan over very low
   heat until very warm, (120-130 degrees F.).  Ad the liquid mixture to the
   flour-yeast mixture.  Beat, with an electric mixer at medium speed, until
   smooth, about 3 minutes.  Blend in the egg and then stir in the raisins.
   Gradually stir in enough of the remaining flour to make a moderately soft
   dough, (It will be slightly sticky and light in weight).  Turn the dough
   out on a lightly floured surface, adding flour if needed as you knead the
   dough, and knead until smooth and satiny about 10 minutes.  Cover the
   dough with the bowl and let rest for 20 minutes.  Combine the 1 cup of
   sugar and the cinnamon, then set aside.  Punch the dough down and divide
   in half.  Roll out one half, on the floured surface, to a 14 X 7-inch
   rectangle.  Brush with the melted butter and sprinkle with half of the
   cinnamon-sugar mixture.  Beginning at the narrow end, roll up tightly like
   a jelly roll.  Press the edges to seal and fold the ends under.  Place in
   a greased 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan.  Repeat for the second
   half.  Brush the tops of the loaves with the remaining butter.  Cover and
   let rise in a warm place until doubled, about 45 minutes.  Bake in a
   preheated 375 degree F. oven for 35 to 40 minutes or until the loaves
   sound hollow when tapped.  Remove from the pans immediately and cool on
   wire racks.