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1
In a small glass bowl, put raisins and water.
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2
Microwave to a boil.
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3
Let stand 5 to 10 minutes.
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4
Drain raisins, retaining 2 cups of the soaking water.
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5
In a large bowl, whisk together water, honey, milk, melted butter, eggs, yeast and cinnamon.
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6
Mix well until smooth.
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7
Add 2 cups of flour, whisk again until all lumps are gone.
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8
Let this sponge stage stand 10 to 15 minutes.
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9
Add raisins and 3 cups flour one at a time folding gently to avoid tearing the raisins.
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10
Gently knead in the remaining flour.
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11
In a large mixing bowl, pour enough oil to generously grease the bottom and sides of the bowl.
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12
Put the dough ball smooth side down in the bowl.
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13
Swirl the dough in the oil and then flip the ball over.
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14
Let stand until doubled in size.
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15
Punch down dough and knead out all air bubbles. Shape into 2 loaves and bake in greased loaf pans.
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16
Pinch off all exposed raisins.
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17
(Burned raisins really taste nasty.)
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18
Let double in size.
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19
Bake 30 to 40 minutes or until deep golden brown.
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20
Remove from pans after 5 minutes and place on racks.
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21
With a stick of margarine lightly grease the entire crust of bread.
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22
This helps prevent the bread from drying out.
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23
Do not bag the bread until it is completely cool.
