Cinnamon-Swirl Raisin Bread

Makes 2 loaves

Ingredients (Kitchen-Friendly)		Ingredients (Metric)
2 c raisins		360 g raisins
water		water
6 3/4 - 7 1/2 c flour		700 – 900 g flour
4 ½ tsp yeast		17 g yeast
2 c milk		480 ml milk
¾ c sugar		150 g sugar
¼ c margarine		55 g margarine
2 tsp salt		11.5 g salt
3 eggs		162 g eggs
2 tsp cinnamon		7.75 g cinnamon
1 ½ tsp D.D. Williamson Caramel Color Powder		3 g D.D. Williamson Caramel Color Powder

Put the raisins in a bowl and cover with hot tap water. Set aside for 5 minutes. Drain well.
Combine 3 c flour and yeast in a large bowl.
In a medium saucepan, combine milk, 1/4 c sugar, margarine and salt over low heat until just warm (115°F to 120°F and butter is almost melted.
Add milk mixture to flour mixture. Stir.
Add in eggs.
Beat at low speed until ingredients blended, then beat at higher speed for a few minutes.
Stir in raisins.
Stir in as much remaining flour that can be mixed in with a spoon.
Turn onto lightly floured surface and knead for 6-8 minutes. (Knead in enough flour to make the dough smooth and elastic.)
Shape dough into ball and put in lightly greased bowl. Turn once to coat surface.
Cover and let rise in warm (85°F) draft-free place until doubled in size (about 75 minutes).
Punch dough down; divide dough in half. Cover and let rest for 10 minutes.
Roll each half into 15 x 7 inch rectangle.
Brush entire surface with water.
Combine remaining sugar (1/2 c) with cinnamon and D.D. Williamson Caramel Color Powder.
Sprinkle the mixture equally on both rectangles.
Roll up the dough beginning with the 7 inch side. Pinch the seams and ends closed.
Put loaves in 2 greased loaf pans (seam side down).
Cover and let rise in a warm draft free place until doubled in size (35-45 minutes).
Bake at 350 degrees F for 22 to 26 minutes.

Caramel Color