Cinnamon-Raisin Bread

Directions

1. To Prepare Dough: In a saucepan, heat milk until bubbles appear around the edges. Combine sugar, shortening, and salt. Add hot milk; stir well. Cool to lukewarm (95° - 105°F).
2. In a small bowl, dissolve yeast in warm water. Let stand 5 - 10 minutes.
3. Add yeast mixture to milk mixture. Using an heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat flour into yeast mixture, 1/2 cup at a time, until a stiff dough forms.
4. On a floured surface, knead dough until smooth and elastic, 5 - 10 minutes, adding more flour to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled, 1 hour.
5. Grease two 9 x 5-Inch loaf pans. Punch down dough. On a floured surface, divide dough in half. Using a floured rolling pin, roll each half into a 13 x 9-Inch rectangle.
6. To Prepare Filling: Spread softened butter evenly over each rectangle. Mix together sugar and cinnamon; sprinkle evenly over butter. Sprinkle with raisins.
7. Starting with a short side, roll up each rectangle, jelly-roll style. Tuck in ends. Place loaves in prepared pans. Cover loosely with a damp cloth; let rise in a warm place until doubled, 45 minutes.
8. Preheat oven to 400°F. Bake loaves until they are golden brown and sound hollow when tapped, 30 minutes. Turn loaves out onto a wire rack to cool completely.
9. To Prepare Glaze: Mix together confectioners sugar, milk and vanilla; glaze should be thin. Spread glaze over tops of loaves.
10. YIELD: 2 Loaves
11. Cook's Tip: Leftover bread getting stale? Cut into thick slices and make French toast. Yummm...