2 packages of instant yeast
1/4 cup warm water
1 1/2 cup raisins
1 1/2 cups milk
3 tablespoons butter
3 tablespoons cinnamon sugar, divided
2 teaspoons salt
2 eggs, beaten
5-6 cups bread flour
2 tablespoons butter, melted
Sprinkle yeast over warm water in a bowl and stir gently to mix. Let proof for 10 minutes.
Soften raisins by putting them in a steamer basket over boiling water while yeast proofs. Set aside once plump.
Combine milk and butter in a small saucepan and heat until butter is almost entirely melted. Pour into a bowl of an electric mixture and let cool to lukewarm. Add yeast mixture, sugar, salt and eggs. Mix until well blended. Add five cups of flour, one cup at a time and stirring after each addition. Mix until dough begins to pull away from the side of the bowl. Stir in raisins.
Knead the dough for 5 minutes. Add additional flour in half cup measures, as necessary, until you have a smooth and elastic dough. Place dough in a large, oiled bowl and turn to coat. Cover and place in a warm place (I put mine in the oven with the light on) for one hour or until doubled in bulk.
Punch down dough and form into two loaves. Place in lightly greased loaf pans. Cover and let rise for 45 minutes or until nearly doubled. Brush the top of each loaf with melted butter and sprinkle with cinnamon sugar.
After the loaves have been rising for 30 minutes, preheat oven to 425 degrees F. Bake loaves for 10 minutes. Loosely cover the loaves with foil and reduce oven temperature to 350 degrees and bake for 25 to 30 minutes more. Loaves should sound hollow with tapped on the bottom. Remove from the pans and let cool on wire racks.