Cinnamon Raisin Bread

Sift together 2 cups flour and the yeast.

Heat milk, water, 1/4 cup sugar, oil and salt over low heat until warm.

Add liquid ingredients to flour-yeast mixture and beat with electric mixer until smooth (about 3 minutes).

Blend in egg; stir in raisins. Stir in enough remaining flour to make moderately soft dough.

On lightly floured surface, knead until smooth and satiny, about 5 to 10 minutes.

Cover dough with a bowl and let rest 20 minutes. Combine 1 cup sugar and cinnamon.

Divide dough in half.

Roll each half to a 7 x 4-inch rectangle.

Brush with melted butter and sprinkle with 1/2 the cinnamon-sugar mixture. Beginning at narrow side, roll up tightly, pressing dough into roll at each turn. Press ends to seal and fold under loaf.

Place in two greased loaf pans; brush tops with melted butter.

Let rise in warm place until double, about 45 minutes.

Bake at 375° for 35 to 40 minutes. When done, remove from pans immediately and cool on wire rack. If you like, brush tops with butter again.

Cool completely before storing.