Two Loaves of Cinnamon Raisin Bread

It's been a while since I've made this kind of bread, and I was wanting some.  It wasn't hard to figure out that just LOOKING at the recipe wasn't going to produce anything edible, so,... I decided to give this a go and I like how it turned out.  Here are the two loaves, still showing signs of the butter I put on their hot tops right out of the oven...

INGREDIENTS:

2 tablespoons butter

2 teaspoons salt

3 tablespoons granulated sugar

1 cup milk

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1 cup water (cold, or cool)

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1 tablespoon yeast (I used instant)

1 teaspoon sugar

1/4 cup warm water (about 100 degrees)

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5 and 1/2 cups all-purpose flour (approximately).  Could use up to a total of 6 cups, but try to not use more than six unless the dough is just way to moist and sticky to work with.

1 and 1/2 cups raisins

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4 tablespoons butter, softened

1/2 cup brown sugar, packed

5 teaspoons ground cinnamon

DIRECTIONS:

Before starting, I prepared my pans.  I used two of the 9x5" pans.  I sprayed interiors with non-stick spray and then put one long strip of parchment paper in the pan (just the width of the bottom of the pan and placing it the long way and "up the ends").   I also sprayed that strip of parchment paper and set the pans aside.

1. In a saucepan over low heat, combine shortening, salt, sugar, and milk.  Heat until very warm and until shortening is melted.  Remove from heat.
2. Add the 1 cup of water to the hot milk mixture. If you add cool/cold water, you'll be able to cool the hot milk mixture down to the required "lukewarm" temperature a bit more quickly before proceeding.
3. In a small bowl, combine 1/4 cup of warm water and yeast-- add the one teaspoon of sugar.  Stir and let sit for about 5 minutes so it can dissolve and "grow" (puff up).  Keep an eye on this so it doesn't "puff up" and escape the bowl!
4. Pour the lukewarm milk mixture into a mixing bowl.  Add just 3 cups of the flour, and the "growing" yeast.  With the mixer fitted with the paddle attachment, beat at medium speed until well combined.
5. Add 2 more cups of flour and mix well.
6. Add raisins and thoroughly combine.
7. Turn dough out onto a lightly floured surface.
8. Knead for 2 minutes adding just enough flour so that dough is not sticky-- try to not add more than just 1 more cup of flour, total.
9. Allow dough to rest for 10 minutes.  
10. Knead dough until it is smooth and elastic, about 5-10 minutes. 
11. Put the dough into a large greased bowl. 
12. Cover with a clean towel and place in a warm area until it has doubled in bulk, about 1 hour.
13. Melt butter in a small bowl.  
14. In a separate small bowl, combine brown sugar and cinnamon.
15. Punch dough down and divide evenly in half.
16. Leave one half in the greased bowl, covered, and place the other on a very lightly floured surface.
17. Pat and shape the dough into about an 8-inch square.  (Some of the raisins like to escape, but I just tucked them back in.)
18. Brush the square of dough with 1/2 the butter.
19. Sprinkle 1/2 of the cinnamon/sugar mixture completely over the entire surface.
20. Beginning at one side of the square, slowly roll the dough.  Pinch one end together and fold under the roll.  Repeat with other end.
21. Place roll into a greased loaf pan.
22. Repeat process with other half of dough;  pat and shape into a square, brush with butter, sprinkle with remaining cinnamon/sugar, roll, pinch to seal the ends and place into greased loaf pan.
23. Place loaves in a warm place, cover with a towel, and let rise till double in bulk again, about 1 hour.
24. Preheat oven to 400-degrees F.
25. Bake bread for 15 minutes.
26. Reduce heat to 350-degrees F.  (If bread browns too quickly lay sheet of foil over top of loaf until done.)
27. Continue to bake for 30 additional minutes, or until internal temperature reaches 196-degrees.
28. Remove from pans, brush with butter, and cool on a wire rack.

Recipe adapted from Fanny Farmer Cookbook, 13th Edition; and also from site of 365 Days of Baking & More.