This raisin bread recipe is an old family recipe.
Bake in a preheated 350 degree F oven.
3 greased 8″x4″ loaf pans
2 cups warm milk
1 Tablespoon dry yeast
1 cup sugar
1 teaspoon salt
1/2 cup margarine or butter
5 teaspoon cinnamon
3 cups raisins
Approximately 6 cups flour
Proof yeast in bowl with warm milk. Let stand 5-10 minutes til frothy.
Mix sugar, butter, eggs salt, and cinnamon in separate bowl and than pour into yeast mix. Stir well. Add raisins and flour. I like to mix the raisins with about 3 cups of flour and add it together. Stir that and gradually add the rest of the flour. When it gets to thick to stir, now it it time to knead the dough. Add flour as needed. Do not add too much flour over 6 cups even if it seems to take it. It will not bake right. Knead for about 5 minutes. Put in greased bowl and cover. Let rise for an hour or two. Punch down and make loaves. Put in pans and let rise again. The second rise takes about 45 minutes.
Bake for 25-30 minutes. If you like you can bake for 35 minutes, but no longer.
Turn out of pans immediately.