Cinnamon Swirl Whole Wheat Raisin Bread - cooking recipe

Ingredients

4 to 4 1/2 c. whole wheat flour
1 1/4 c. sugar
1 Tbsp. salt
2 pkg. yeast
2 c. water
1/4 c. vegetable oil
2 eggs
3/4 c. raisins
2 Tbsp. butter, melted
1 1/2 Tbsp. ground cinnamon

Preparation

Mix 3 cups flour, 1/2 cup sugar, salt and yeast in a large bowl.
Heat water and oil to 120\u00b0 to 130\u00b0; stir into flour mix. Beat in eggs until smooth.
Mix in whole wheat flour and enough of remaining flour to make dough easy to handle.
Turn dough onto floured surface.
Knead 8 to 10 minutes, until smooth and elastic. Place in greased bowl, turning to coat all sides.
(Can be refrigerated for up to 4 days.)
Cover; let rise until double, about 1 hour.
Grease two 9 x 5 x 3-inch loaf pans.
Punch down and divide in half.
Knead half of raisins into each ball of dough.
Roll each ball into a 9 x 18-inch rectangle; brush each with 1 tablespoon butter.