Cinnamon Bread

6.5 - 7 cups white & whole wheat flour
6 tablespoons sugar
1.5 teaspoon salt
1 pkg / 2.5 teaspoons yeast
1 cup milk
3/4 (1/2 if proofing) cup water
1/3 cup margarine
3 room temperature eggs

filling:
softened butter to spread
1/2 cup sugar
2 teaspoons cinnamon
1/2-1 cup raisins (optional)

Proof dry yeast with 1/4 cup warm water and 1 teaspoon sugar.
Mix 2 cups of flour with sugar & salt.
Put milk, water & margarine in glass bowl and microwave for 2 min.
Gradually add to dry ingredients in KitchenAid and mix.
Add proofed yeast and eggs.
Gradually add the rest of the flour to make a stiff dough which pulls off the sides of the bowl.
Cover with warm damp cloth for 30-60 minutes in a warm spot.

Remove dough from bowl and divide in two.
Punch each half down to about a 14x9 triangle.
Spread softened butter all over, sprinkle with sugar/cinnamon.
Roll as you would a jelly roll, begin at short side.
Tuck in ends to prevent leaking and place in metal bread pan.

Bake at 325 degrees for about 50 minutes.
To see if it's done, turn over and knock to hear if it's hollow.
Place cookie sheet under bread pans as the goodies can leak out.

Great to bring to potlucks, the bread looks wonderful and tastes even better!

From Countryside, Nov/Dec 2010 page 71