Cinnamon Raisin Bread

Ingredients

• 0.5 ounce yeast dry
• 0.3 cup apple juice 
• 6 tablespoons butter softened
• 1  eggs beaten
• 2  eggs lightly beaten
• 5.5 cups flour all-purpose
• 1.3 cups golden raisins 
• 1 tablespoon ground cinnamon 
• 1 cup milk (110° to 115°)
• 1.3 cups raisins 
• 1.3 teaspoons salt 
• 0.5 cup sugar 
• 0.3 cup water (110° to 115°)
• 1 cup water 

Equipment

• bowl
• sauce pan
• oven
• wire rack
• loaf pan
• aluminum foil

Directions

1. In a large bowl, dissolve yeast in warm water.
2. Add the milk, sugar, butter, eggs, salt and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
4. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
5. In a saucepan, bring first five filling ingredients to a boil. Reduce heat to medium; cook for 15-20 minutes or until almost all the liquid is absorbed, stirring occasionally.
6. Remove from the heat; set aside.
7. Punch dough down. Turn onto a lightly floured surface; knead for 1 minute. Divide in half.
8. Roll each half into a 12-in. x 8-in. rectangle; brush with egg.
9. Spread half of the filling over each rectangle to within 1/2 in. of edges.
10. Roll up jelly-roll style, starting with a short side; pinch to seal.
11. Place each loaf seam side down in a greased 9-in. x 5-in. loaf pan. Cover and let rise until doubled, about 1 hour.
12. Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped. Cover loosely with foil if top browns to quickly.
13. Remove from pans to cool on a wire rack.