| 1 |
In a mixing bowl, dissolve yeast in warm water. |
| 2 |
Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth. |
| 3 |
Add raisins and enough remaining flour to form a soft dough. |
| 4 |
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. |
| 5 |
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1¼ hours. |
| 6 |
Punch dough down. On a lightly floured surface, divide in half. Roll each into 15" x 7" rectangle. |
| 7 |
Combine cinnamon and remaining sugar; sprinkle over dough. |
| 8 |
Sprinkle with water. |
| 9 |
Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. |
| 10 |
Place, seam side down, in two greased 9" x 5" x 3" loaf pans. Cover and let rise until doubled, about 1 hour. |
| 11 |
Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely. |
| 12 |
Combine glaze ingredients; drizzle over loaves. |