Brown Sugar-Raisin Bread

This is a wonderful bread recipe.  I made it last week during the snow storm and loved it!  It makes 2 loaves so you can give one to a friend or neighbor too!

Recipe from Williams-Sonoma Bread cookbook :)

Dough:
1 T. active dry yeast
3 T. sugar
1 1/4 cups warm water
1 cup warm milk
3 T. unsalted butter, melted
1 T. salt
1 large egg, slightly beaten
6 cups bread flour, plus extra as needed (I used one cup of wheat flour)
1 cup raisins

Filling:
2/3 cup packed light brown sugar
4 1/2 t. ground cinnamon. 

• In a bowl, sprinkle the yeast and a pinch of the granulated sugar over 1/2 cup of the water and stir to dissolve.  Let stand until foamy, about 10 minutes. 

• In a heavy-duty mixer or bowl, combine remaining water, milk, melted butter, remaining sugar, salt, egg, and 2 cups of flour.  Beat on medium speed until creamy, about 1 minute.  Add the yeast mixture and 1/2 cup of flour, beat for 1 minute.  
• Add the raisins, then mix in the remaining flour, 1/2 cup at a time until the dough forms a ball.

• Knead bread then transfer to a greased bowl and turn once.  

• Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1- 1 1/2 hours. 

• Lightly grease two 9-by-5 inch loaf pans.  
• Turn dough onto a floured surface, divide in two, and roll each into a rectangle (8-by-12 inch)

• Sprinkle each rectabcle with half of the filling, leave a 1-inch boarder on all sides.

• Roll the dough into a tight log, starting at the narrow end.  Pinch the ends to keep the filling inside.

• Place each log, seam side down, into the prepared loaf pans.  Cover and let rise until about 1 inch above the rim of each pan, 1 - 1 1/2 hours.

• Preheat oven to 350.  Bake until loaves are golden brown, about 35-50 minutes.  
• Turn onto racks and let cool completely.

ENJOY!!!