Combine milk, water, and 1/3 c. margarine in a saucepan. Heat until liquids
are very warm (120-130~). Margarine doesn't need to melt. Place 6 cups
flour, sugar, salt and yeast in Bowl. Mix for about 1 minute, then
gradually add eggs, then warm liquid. Mix until smooth. Add remaining flour
until dough clings to dough hook (or becomes unmanageable for your mixer).
Remove from bowl and knead for 10 minutes, or until dough is smooth and
elastic. Place in greased bowl, turning to grease top. Cover; let rise in
warm place, free from draft, until doubled in bulk, about 35 minutes. (Know
what I do? I put a towel on a rack in my oven and set the bowl there. And
then I close the oven door and turn the oven on its lowest setting while
counting to 20. Turn the oven off; this seems to provide the bread an
optimal temperature for rising.) Meanwhile, combine 1/2 c. sugar and
cinnamon. Punch dough down. Little by little, knead in those raisins until
distributed evenly. Divide dough in half; roll each half to a 14x9"
rectangle. Brush lightly with melted margarine. Sprinkle each with half
cinnamon-sugar mixture. Beginning at the 9" end, tightly roll dough and
shape into loaves. Place in 2 greased 9" loaf pans. Cover; let rise in warm
place, free from draft, until doubled in bulk, about 35 minutes. Take the
loaves AND the towel out of your oven (towel flambe just ain't that chic,
folks). Place oven rack on lowest position. Loosely "tent" aluminum foil
over top of each loaf. Preheat oven to 375~. Bake for about 40 minutes;
remove foil "tents" and brush tops of loaves with margarine. Bake 5 minutes
longer. Remove from pans and cool on wire racks.
NOTE: Best to toast this in a toaster oven inasmuch as the cinnamon swirls
tend to "separate" a bit. But this alters the taste not in the slightest!
Millions (well LOTS) of palates have thrilled to this stuff. Yours will,
too!
Recipe By :
From: Ladies Home Journal- August 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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