Ingredients:1 1/2 c. very warm water
2 3/4 t. dry yeast
2 T. Butter
2 heaping T. nonfat dry milk
2 T. sugar
1/2 t. salt
4 c. High Gluten Bread Flour
1 t. cinnamon
3/4 c. raisins
In the bowl of a mixer with the dough hook attachment, ( I use a Kitchen Aid) Add the water, yeast, butter, dry milk, sugar, salt and flour. Knead on low speed for 20 minutes.
Add the cinnamon and raisins, knead 5 minutes. Cover and let rise until doubled in size, about 1 hour.
Punch down. With a sharp knife, divide dough in half.
Divide each half into 3 equal pieces. Roll each piece 18" long.
Create a braid, tucking in the ends.
Spray 2 loaf pans with cooking spray and tuck in the braids.
Aren't they cute!? Cover and let raise 30 minutes,
or until the dough is 1 inch above the edge of the pan.
Preheat your oven to 350 degrees F.
Place the loaves on the center rack of your oven and bake for 20 minutes.
Bread is done when it's golden brown and sounds hollow when tapped with your finger.
As soon as the bread comes out of the oven rub with just a bit of butter or margarine all over the top. This will soften the top crust.
Remove from the pans after cooling 10 minutes.
Serve warm or let cool completely and wrap tightly.
Below is loaves of the same bread recipe minus without the raisins and cinnamon.