King Arthur Company - Hartford Courant
Yield: 3 loaves
2 cups water
1 5 1/3 oz. can evaporated milk
1/3 cup of vegetable oil
¼ cup honey or sugar
1 Tablespoon salt
2 packages active dry yeast
7-8 cups King Arthur flour
Cinnamon Raisin Filling Per Loaf:
2 Tablespoons sugar
1½ teaspoons cinnamon
¼ cup raisins
Combine water, milk and oil in a saucepan and heat until lukewarm. Pour into mixing bowl. Add honey, salt, yeast, and 2 cups King Arthur Flour. Beat 2 minutes with an electric beater. Stirring by hand, gradually add enough flour until the dough pulls away cleanly from the sides of the bowl.
Knead 7-8 minutes. Round dough into a smooth ball. Place in lightly greased bowl, turning over to grease entire surface. Cover and let rise 1-1½ hours until double in size. Punch down and divide into 3 pieces.
1. White bread - form one piece into 2 round balls, place in greased pan.
2. Cinnamon Raisin - roll out one piece of dough into rectangle 12-15 inches long and wide enough to fit pan. Sprinkle with cinnamon sugar mixture then raisins. Roll lightly, jellyroll style, sealing ends and seam.
Let rise 1 hour.
Bake at 375º for 35 minutes.