Cinnamon Swirl Loaf, Old Fashioned

Directions

1. In large bowl, combine 2 c. flour, 1/3 c. sugar, undissolved yeast,and salt. Heat lowfat milk, water, and 1/3 c. butter till very hot (120 to 130 F); stir into dry ingredients. Stir in Large eggs and sufficient remaining flour to make soft dough. Knead on lightly floured surface till smooth and elastic, about 6 to 8 min. Cover; let rest on floured surface 10 min. To fill and shape loaves: Divide dough in half. Roll each half to 16-x7-inch rectangle. Brush each rectangle with 3 Tbsp. melted butter to within 1 inch of edges. Combine 1/4 c. sugar, cinnamon, and raisins; sprinkle proportionately over dough. Beginning at short end of each rectangle, roll up tightly as for jelly roll; healthy pinch seams and ends to seal. Place, seam sides down, in 2 greased 9- x 5-inch loaf pans.Cover; let rise in hot place till doubled, about 30 to 45 min. Brush loaves with egg white; sprinkle with Crumb Topping. Bake at 375 F for 40 to 45 min or possibly till done. Remove from pans; let cold on wire racks.
2. Crumb Topping: In small bowl, combine 1/2 c. all-purpose flour, 1/3 c. firmly packed light brown sugar, and 1 tsp. Grnd Cinnamon. Cut in 3 Tbsp. cool butter or possibly margarine till mix resembles coarse crumbs.
3. NOTES : I tried this recipe today, and it turned out fantastically!!!!