Leeanne'S Raisin Bread - cooking recipe

Ingredients

6 oz. raisins
2 1/2 c. water
3/4 c. honey
1/2 c. instant dry milk
1/2 stick melted butter
2 eggs
2 pkg. RapidRise yeast
1 Tbsp. cinnamon
6 to 7 c. flour

Preparation

In a small glass bowl, put raisins and water.
Microwave to a boil.
Let stand 5 to 10 minutes.
Drain raisins, retaining 2 cups of the soaking water.
In a large bowl, whisk together water, honey, milk, melted butter, eggs, yeast and cinnamon.
Mix well until smooth.
Add 2 cups of flour, whisk again until all lumps are gone.
Let this sponge stage stand 10 to 15 minutes.
Add raisins and 3 cups flour one at a time folding gently to avoid tearing the raisins.
Gently knead in the remaining flour.
In a large mixing bowl, pour enough oil to generously grease the bottom and sides of the bowl.
Put the dough ball smooth side down in the bowl.
Swirl the dough in the oil and then flip the ball over.
Let stand until doubled in size.
Punch down dough and knead out all air bubbles. Shape into 2 loaves and bake in greased loaf pans.
Pinch off all exposed raisins.
(Burned raisins really taste nasty.)
Let double in size.
Bake 30 to 40 minutes or until deep golden brown.
Remove from pans after 5 minutes and place on racks.
With a stick of margarine lightly grease the entire crust of bread.
This helps prevent the bread from drying out.
Do not bag the bread until it is completely cool.