Cinnamon Raisin Bread

​1 packet (0.25 ounces) active dry yeast
¼ cup warm water (110 degrees)
2 cups warm milk (110 degrees)
½ cup sugar, divided
¼ cup vegetable oil
1 teaspoon salt
6 cups flour, divided
1 ½ cups raisins
1 tablespoon cinnamon
1 tablespoon water
 
1. In a large mixing bowl, dissolve yeast in warm water. Add milk, ¼ cup sugar, oil, salt and 2 cups flour; beat with a wooden spoon until smooth. Add raisins and remaining flour to form a soft dough (you may need a little more or less flour; use as little as possible for dough to form). Turn onto a well-floured surface and knead until smooth and elastic, sprinking with additional flour if necessary, about 6-8 minutes.
 
2. Generously grease a large mixing bowl and lightly spray a large piece of plastic wrap with cooking spray. Place dough in bowl, cover with prepared wrap and let rise in a warm place until doubled, about 1 ½ hours. Lightly spray two 9x5 inch loaf pans with cooking spray.
 
3. Set aside plastic wrap and punch down dough. On a lightly floured surface, divide dough in half. Roll each half into a 15x17 inch rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style, and pinch ends to seal. Place seam-side down in prepared pans, cover with reserved plastic wrap, and let rise until doubled, about 1 hour.
 
4. Preheat oven to 350 degrees. Bake loaves until golden brown, about 30-35 minutes. Turn out of pans to cool completely on wire racks before slicing.
 
Revised November 2017