Cinnamon Swirl Raisin Bread

Ingredients

• 6 to 6 12 c all-purpose flour
• 12 c sugar
• 1 Tbsp salt
• 2 pkg dry yeast
• 2 c water
• 14 c oil
• 2 eggs
• 1 c raisins
• 1 Tbsp oil
• 12 c sugar
• 1 Tbsp cinnamon
• vegetable oil
• 1 Tbsp butter or oleo softened

Directions

1. Heat oven to 350
2. Mix 3 cups flour 12 cup sugar salt and yeast in large bowl
3. Heat water and oil until very warm 120 to 130 stir into flour mixture
4. Stir in eggs
5. Beat until smooth Mix in enough remaining flour to make dough easy to handle
6. Turn dough onto lightly floured surface
7. Gently roll in flour to coat Knead 8 to 10 times until smooth
8. Place in greased bowl turn greased side up
9. Cover and let rise in warm place 1 hour or doubled in size
10. Grease 2 loaf pans 9 x 5 x 3
11. Punch dough down divide in half
12. Knead 12 cup raisins into each half
13. Roll out 18 x 9-inches brush 1 tablespoon oil over rectanglesMix 12 cup sugar and the cinnamon
14. Sprinkle each rectangle with 12 of mixture
15. Roll up each rectangle beginning at 9-inch side Pinch edge of dough into roll to seal
16. Press ends with edge of hand to seal
17. Fold ends under loaf Place loaves seam side down in pans
18. Brush oil over loaves Cover let rise in warm place about 1 hour or until double
19. Move oven rack to lowest position Bake 30 to 35 minutes or until loaves are deep golden brown or sounds hollow when tappedRemove from pans to wire rack to cool Brush butter over loaves