5 1/2 to 6 cups all-purpose flour, divided
2 pkgs. active dry yeast
1/4 cup firmly packed dark brown sugar
2 tsp. salt
1 tsp. cinnamon
1 3/4 cups milk
1/4 cup butter or margarine
2 eggs
2 cups seedless raisins

Combine 2 cups of the flour with the yeast, sugar, salt, and cinnamon in a large electric mixer bowl. Heat the milk and butter with 1/3 cup water until very warm (120* to 130*F). Beating at low speed, gradually add the warmed milk, butter, and water to the flour mixture. Increase the speed to medium and beat for 2 minutes. Beat in the eggs and 1 cup of the remaining flour, or enough to make a thick batter. Increase the speed to high and beat for 5 minutes. Stir in the raisins and about 2 1/2 cups of the remaining flour, or enough to make a firm dough. Turn out onto a floured surface and knead until the dough is smooth and elastic, about 10 minutes. Place in a greased bowl and turn once to grease the surface. Cover and let rise in a warm place, free from draft, until almost double in bulk, about 2 hours.

Grease two 9x5x3-inch loaf pans. Punch down the dough and divide in half. Shape into loaves and place in the prepared pans. Cover and let rise until almost double in bulk, about 1 hour. Preheat the oven to 375*F. Bake the bread for 40 to 45 minutes, or until loaves sound hollow when tapped. Remove from pans and cool on wire racks.

2 9-inch loaves