6 c. all-purpose flour (King Arthur Unbleached)
2 pkgs. yeast
2 tbsp. sugar
2 tsp. salt
1/2 tsp. ground cinnamon
1 tsp. freshly ground cardamom
2 tsp. grated lemon rind
1 1/2 c. whole milk
1/4 c. water
2 tbsp. butter
2 eggs
1 c. raisins

FILLING:

1/2 c. sugar
1 heaping tbsp. ground cinnamon
Warm water

ICING:

2 c. confectioners' sugar
Whole milk to make thick, creamy consistency
1/2 tsp. vanilla

Place in mixing bowl 2 cups flour, yeast, sugar, salt, cinnamon, cardamom, grated lemon rind and blend with wire whisk.

In pan add milk, water and butter. Heat to 125 degrees. Butter need not melt. Add liquid to dry ingredients. Mix just until blended. Add eggs, mix until blended. Add remaining 4 cups of flour and continue mixing until a soft dough is formed.

Turn out on floured board. If using rapid rise yeast, cover dough with plastic wrap and allow to rest for 10 minutes, then continue. Flatten out dough on board. Sprinkle raisins on top, fold over and knead until a smooth, soft, elastic dough is formed -- about 5-8 minutes of kneading time. If too much flour is added, the dough will be very stiff resulting in a dry, tough loaf of bread when baked. You may not use all the measured flour or you may need a little more depending on weather conditions. If using standard yeast, now turn dough into a buttered bowl, cover and allow to rise in a warm (85 degrees F.) place until doubled-about 3/4 of an hour. Then punch down, turn out onto floured board and continue.

Divide dough into 2 equal parts. Flatten each part into 1/2 inch thick x 15x7 inch rectangle. Sprinkle or spoon 2 or 3 tablespoons of warm water onto dough. (A plastic plant atomized bottle for this step is easier.) Sprinkle 1/2 of the cinnamon and sugar mixture on each rectangle. Sprinkle a liberal amount of ground cinnamon on top of the sugar and cinnamon mixture. Gently spray warm water on top to wet the mixture into a paste.

Roll dough starting from the narrow end. Do not stretch the dough when rolling and spray water as needed on the roll so it will adhere together. The water helps the dough layers stay together during the last rising. Seal edge and ends.

Place in buttered 9x5x3 inch bread pans. Brush melted butter on the top and sides with a pastry brush. Cover with plastic wrap and dish towel. Allow to rise in warm place until doubled - about 1 hour. Bake at 375 degrees for 15 minutes on middle shelf. At end of 15 minutes, open oven door and cover with foil to prevent excessive browning. Bake an additional 15 minutes or until done.

If using the new type non-stick, dark colored bread pans, bake at 350 degrees. The bread is done when a clear, hollow sound is heard as you tap the top of the loaf with your finger. Remove from the pans and cool on racks. When completely cool, slice. I place the loaf on a cutting board with a heavy, unopened can of fruit or soup against the end I am slicing from. This keeps the bread slices in place as the cutting goes along. Place bread carefully back in the baking pan.

Mix confectioners' sugar with enough whole milk to make a thick, creamy icing. Add vanilla and mix until lump free and smooth. Ice loaves with knife or spatula. After the bread is iced, I place the loaves, uncovered and still in the pans, directly into the freezer. When frozen, I remove the pans, place loaves into the plastic freezer bags and put them back into the freezer. This way, our family can take just slice or two at a time and still keep the rest freshly frozen.