Cinnamon Swirl Raisin Bread - cooking recipe

Ingredients

6 to 6 1/2 c. all-purpose flour
1/2 c. sugar
1 Tbsp. salt
2 pkg. dry yeast
2 c. water
1/4 c. oil
2 eggs
1 c. raisins
1 Tbsp. oil
1/2 c. sugar
1 Tbsp. cinnamon
vegetable oil
1 Tbsp. butter or oleo, softened

Preparation

Heat oven to 350\u00b0.
Mix 3 cups flour, 1/2 cup sugar, salt and yeast in large bowl.
Heat water and oil until very warm (120\u00b0 to 130\u00b0); stir into flour mixture.
Stir in eggs.
Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface.
Gently roll in flour to coat. Knead 8 to 10 times until smooth.
Place in greased bowl; turn greased side up.
Cover and let rise in warm place 1 hour or doubled in size.
Grease 2 loaf pans (9 x 5 x 3).
Punch dough down; divide in half.
Knead 1/2 cup raisins into each half.
Roll out 18 x 9-inches; brush 1 tablespoon oil over rectangles.\tMix 1/2 cup sugar and the cinnamon.
Sprinkle each rectangle with 1/2 of mixture.
Roll up each rectangle, beginning at 9-inch side. Pinch edge of dough into roll to seal.
Press ends with edge of hand to seal.
Fold ends under loaf. Place loaves, seam side down in pans.
Brush oil over loaves. Cover, let rise in warm place about 1 hour or until double.
Move oven rack to lowest position. Bake 30 to 35 minutes or until loaves are deep golden brown or sounds hollow when tapped.\tRemove from pans to wire rack to cool. Brush butter over loaves.