This recipe makes two large loaves of bread that can be used for toast, FrenchToast of sandwiches.
1 1⁄2 cups milk
1 cup warm water (must be between 110-115 degrees)
4 ½ teaspoons instant yeast
1⁄2 cup white sugar
1 teaspoon salt
1⁄2 cup unsalted butter, softened
1 cup raisins
8 cups all-purpose flour
1 teaspoon cinnamon or more if you prefer a stronger taste.
Soak the raisins in hot water while you prepare the dough.
Combine all the ingredients except the raisins in an electric mixer with the paddle attachment. Switch to the dough hook, sprinkle in the drained raisins.
Knead the dough until smooth.
Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
Cover with a warm, damp cloth and let rise until doubled. about 1 1/2 hours.
Divide the dough in half and form it into logs. Place the logs into two greased 9” by 5” bread pans. Let rise, covered, until the dough crowns over the top of the pan.
Bake at 350 degrees F for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
Remove from the oven and let cool in the pans for 20 minutes.
Remove the bread from the pans and cool completely on a rack.