Raisin Bread

1/2 C butter
1 C milk
2 eggs
1/2 C sugar
1 tsp salt
1/2 tsp cinnamon
4  to 4 1/4 C flour, divided
2 T instant yeast*
2 1/2 to 3 C raisins (rinsed with hot water)

* about the yeast - the original recipe calls for 1 pkg yeast, letting it proof in warm water first. If you use water, adjust the milk or flour.

Melt butter and add milk to a combined warm temperature. Beat eggs and sugar, adding salt, cinnamon, and gradually the liquids. Stir in two cups flour mixed with instant yeast.  Add rinsed raisins and then the rest of the flour, mixing until dough comes together. This works best with the dough hook attachment if you are doing it in a mixer. Dust with extra flour if necessary to shape. Cover with tea towel and plastic bag and let rise at room temperature for about 1 to 1 ½ hours. Divide into two or three parts. If you are only making raisin bread, simply shape each part into a loaf. This will make two medium or three small loaves. Cover and let rise until the dough comes near the top of the loaf pan, about 45 to 60 minutes. For a glossy look, beat an egg white with a fork and brush it over the tops, just before baking. Bake in pre-heated 325 degree oven for 30 to 45 minutes depending on size of loaf pan. Remove from pan to cooling rack while hot.