1 1/2 c. milk
1/4 c. sugar
2 tsp. salt
1/2 c. butter
1 1/2 c. raisins
1/2 c. warm water
2 pkgs. active dry yeast
3 eggs
7 1/2 c. unsifted all-purpose flour
1/2 c. sugar
2 tsp. cinnamon
1 egg white
1/2 c. butter, melted

Heat milk until simmering around edges. Remove from heat and add sugar, salt, butter and raisins. Stir until butter melts and cool to lukewarm. Sprinkle yeast over water in large bowl, stirring until dissolved. Add milk mixture, eggs and 4 cups flour. Beat vigorously with wooden spoon until smooth, around 2 minutes. Gradually add remaining flour and work in until dough is stiff (you may have to use your hands for this.)

Turn out dough onto lightly floured pastry cloth and knead until smooth, about 10 minutes. Place in lightly greased bowl and turn over. Cover with towel and let rise in a warm place until dough is doubled for 1 to 1 1/2 hours. Mix sugar and cinnamon.

Return dough to lightly floured pastry cloth and divide into thirds. Roll out each third into 16x8 inch rectangle. Brush with egg white and sprinkle generously with cinnamon-sugar. Starting at narrow end, roll up jelly-roll style. Pinch edges and tuck ends. Place seam side down in greased 9x5x3 inch loaf pan. Brush surface with 1 tablespoon melted butter and cover with towel. Repeat with remaining dough.

Let rise in warm place until tops are rounded and sides reach edges of pan, about 1 hour. Preheat oven to 375 degrees and place pan of water in oven. Slash loaves on the diagonal with serrated knife. Brush each with remaining butter and sprinkle with cinnamon-sugar. Bake 35 to 40 minutes on middle rack until tops are well browned (cover with foil if bread is getting too brown). Bread is done when it makes a hollow sound when tapped. Remove from pan and cool on wire rack. Serve warm. Makes 3 loaves.