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1
In large bowl, combine 2 cups flour, 13 cup sugar, undissolved yeast, and salt.
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2
Heat milk, water, and 13 cup butter until very warm (120?
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3
to 130?F); stir into dry ingredients.
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4
Stir in eggs and enough remaining flour to make soft dough.
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5
Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
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6
Cover; let rest on floured surface 10 minutes.
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7
??
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8
To fill and shape loaves: Divide dough in half.
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9
Roll each half to 16-x7-inch rectangle.
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10
Brush each rectangle with 3 tablespoons melted butter to within 1 inch of edges.
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11
Combine 1/4 cup sugar, cinnamon, and raisins; sprinkle evenly over dough.
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12
Beginning at short end of each rectangle, roll up tightly as for jelly roll; pinch seams and ends to seal.
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13
Place, seam sides down, in 2 greased 9- x 5-inch loaf pans.
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14
Cover; let rise in warm place until doubled, about 30 to 45 minutes.
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15
Brush loaves with egg white; sprinkle with Crumb Topping.
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16
Bake at 375?F for 40 to 45 minutes or until done.
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17
Remove from pans; let cool on wire racks.
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18
Crumb Topping: In small bowl, combine 1/2 cup all-purpose flour, 13 cup firmly packed light brown sugar, and 1 teaspoon Ground Cinnamon.
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19
Cut in 3 tablespoons cold butter or margarine until mixture resembles coarse crumbs.
