Classic Cinnamon Raisin Bread

Valentines day is tomorrow.

I do believe that Tonya may wake up to the smell of coffee and some cinnamon raisin bread.

Ingredients

Dough
1 cup lukewarm milk
2 large eggs, room temperature
1 cup raisins
⅓ cup unsalted butter, softened
4½ cups all-purpose flour
¼ cup sugar
2½ teaspoons instant or active dry yeast

Filling
½ cup granulated sugar
½ cup brown sugar
3 tablespoons cinnamon
3 tablespoons butter, melted (and separated)

Stuff you will need

Stand mixer w/dough hook

2 x Loaf Pans

Directions

In the bowl of a stand mixer with the dough hook attached, add yeast to lukewarm milk and set aside for 5 minutes. 

 
Sift flour, salt, and sugar.  

Add eggs and raisins to the milk mixture and turn the stand mixer to medium-high for 2 minutes.

Reduce the speed to medium and add the butter and flour ½ a cup at a time until fully incorporated. 

Knead 5-7 minutes. The dough should be smooth and pull cleanly from the sides of the bowl.

Place dough in a lightly oiled bowl and turn dough to coat sides with oil. Cover with plastic wrap and let rise until it has doubled in size, 1-2 hours. 

Deflate the dough and transfer to a lightly floured surface. 

Divide the dough in half. Roll each half of the dough into a 10 x 20-inch rectangles. Brush the dough with 2 tablespoons butter. Mix the dry filling ingredients together and spread evenly over each of the rectangles. Leave about a half inch around the edges.

Lightly grease two loaf pans. Starting with the short end, roll the dough into a log, seam side down. Squeeze the loaf down lengthwise to fit inside the loaf pan and cover with plastic wrap for 30 minutes. Repeat with the second loaf.  

While the dough is rising, preheat the oven to 350 degrees F.

Brush the loaves with butter and bake for 35-40 minutes.  

Remove from oven and let cool 10 minutes before turning them out to cool on a cooling rack. 

Slice, serve, and reminisce.