Cinnamon-Raisin Bread(Cooking Light Magazine) - cooking recipe

Ingredients

1/4 c. sugar
1 pkg. dry yeast
1 c. warm skim milk (105~ to 115~)
3 3/4 c. all-purpose flour, divided
2 Tbsp. vegetable oil
1 tsp. salt
1 egg, lightly beaten, or 1/4 c. egg substitute
1/2 c. raisins
1 Tbsp. vegetable oil
1/4 c. sugar
1 tsp. ground cinnamon

Preparation

Dissolve 1/4 cup sugar and yeast in warm milk in a large bowl. Let stand 5 minutes.
Add 1 1/2 cups flour and next 3 ingredients; beat at medium speed until smooth.
Add 2 cups flour and 1/2 cup raisins, stirring until a soft dough forms.