1 c. Raisins
1/4 c. Hot Water
1 c. Warm Water, 110°-115°
1/4 c. Dry Powdered Milk
2 Tbsp. Butter
2 Tbsp. Honey
1 Egg
1 tsp. Salt
1 Pkg. Yeast
4-5 c. Bread Flour

3 Tbsp. Granulated Sugar
1 1/2 tsp. Cinnamon

Soak raisins in 1/4 c. hot water for 15 minutes.
Into a large bowl drain water from raisins and add to the 1 c. of warm water.
Sprinkle yeast over top of water and let stand 15 minutes.
Beat in the powdered milk, butter, honey, eggs and salt.
Add flour one cup at a time until stiff dough forms.
Turn dough out onto a floured surface and knead 5-10 minutes until smooth and elastic.
Place in an oiled bowl, cover and let rise until doubled, about 45 minutes.
Punch dough down.
Divide dough in half.
Roll each half into an 8″ x 12″ rectangle.
Brush surface with water.
Sprinkle with half of cinnamon sugar mixture.
Starting on short side roll dough up into an 8″ long roll.
Pinch along edge to seal seam.
Repeat with second half of dough.
Place loaves seam side down into 2 greased loaf pans.
Cover and let rise until doubled, 30-45 minutes.
Bake 25-30 minutes at 325°F until golden browned.