Cinnamon-swirl Raisin Bread

FILLING
1/2 c Sugar
1 tb Ground Cinnamon

Dough: Butter 2 9x5x3″ loaf pans. Butter a 4 quart bowl. In a small bowl,
combine warm water and pinch sugar. Sprinkle yeast over water mixture. Let
stand until yeast dissolves and bubbles. While yeast is dissolving, in a
large miging bowl combine 3 tb sugar, butter and salt. Pour in warm milk.
Stir until butter almost melts.

Stir in 3 cups flour and dissolved yeast. Beat on high speed for 3 minutes.
Stir raisins into batter. Stir in ehough of remaining flour with a wooden
spoon until dough forms a ball. Turn dough out onto a well-floured surface.
Knead until smooth and elastic, about 8-10 minutes, adding enough of
remaining flour to keep dough from sticking. Place dough in buttered bowl,
turning once to butter surface. Cover and let rise in a warm place until
double, about 1 1/4 to 1 1/2 hours. Punch dough down. Turn out on a floured
board. Divide dough in half. Cover and let rest 10 minutes.

Filling: While dough rests, in a small bowl combine 1/2 cup sugar and
cinnamon. Mix well and set aside.

Assembly: Roll half dough to a 12×8″ rectangle. Sprinkle with hlaf of
cinnamon filling. Press filling into dough as much as possible. Roll up
tightly, jelly-roll fashion, starting at the short side. Pinch dough
together at seam. Pinch ends to seal and fold under loaf. Arrange seam-side
down in loaf pan. Repeat with remaining dough.

Cover and let rise in a warm place until double, about 45 minutes to an
hour. Preheat oven to 375?F. Bake at 375?F for 40-45 minutes, tenting
loosely with foil during the last 15 minutes of baking time, if necessary
to prevent overbrowning. Remove loaves from oven. Remove from pans. Coll
loaves on racks.