6 3/4 to 7 1/4 c. all-purpose flour
2 pkgs. active dry yeast
2 c. milk or apple cider
1/4 c. sugar
1/4 c. butter
2 tsp. salt
3 eggs
2 c. plumped raisins
3/4 c. sugar mixed with 1 tbsp. cinnamon
Water

To plump raisins, cover raisins in saucepan with water. Bring to boiling. Remove from heat and let stand 5 minutes; drain. In large mixer bowl, combine 3 cups of the flour with the yeast. In saucepan or microwave, heat milk or apple cider, sugar, butter and salt until just warm (115 to 120 degrees) and butter is almost melted; stirring constantly. Add to flour mixture; add eggs. Add raisins. Beat at low 1/2 minute, then high for 3 minutes. Stir in as much remaining flour as you can with a spoon. Turn onto lightly floured surface and knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic.

Shape into a ball and place in a lightly greased bowl; turn once to grease surface. Cover; let rise in a warm place until double (about 1 1/4 hours). Punch down; divide dough into thirds. Cover; let rest 10 minutes. Roll each third into a 15 x 7 inch rectangle. Brush entire surface lightly with water. Sprinkle 1/3 of the sugar and cinnamon mixture over each rectangle. Beginning with narrow end, roll up jelly roll style; seal edge and ends. Place sealed edges down in greased loaf pans. Cover loaf pans with clean dish towel and let rise until nearly double (35 to 45 minutes). Remove towel. Bake in 325 degree oven for 35 to 40 minutes or until done, covering with foil the last 15 minutes to prevent overbrowning. Remove from pans. Cool on wire rack.