Cinnamon Raisin Bread from scratch.

Ingredients

1 1/2 cups milk
1 cup warm water
2 packets active dry yeast
3 eggs
1/2 cup white sugar
1/2 cup margarine (softened)
1 tsp salt
1 1/2 - 2 cup raisins (to your liking)
about 8 cups all-purpose flour
2 tablespoons milk
1 cup white cinnamon sugar
2 tablespoons butter (melted)

Heat milk in a small saucepan just until it begins to foam over and bubble. Remove from heat and allow to cool slightly. Dissolve both packets of yeast in the warm water, and set aside until it gets foamy. Mix together eggs, sugar, butter or margarine, salt, and raisins. Mix in the yeast and water. Stir in the room temperature milk. Add the flour gradually until it forms a stiff dough the amount needed will changed based on weather, humidity etc. If you have a mixer with bread hooks it will be enough flour when the dough "chases" the hooks. Knead the dough on a lightly floured surface for a few minutes and then place the dough in a large pre-greased mixing bowl turning the dough to grease the entire surface. Cover the dough with a damp cloth. Set aside and allow to rise until doubled. using a rolling pin o n a generously floured surface, roll the dough into a large rectangle about 1/2 inch thick. Moisten dough with the 2 tablespoons milk (I like to use a brush to do so). Sprinkle the cinnamon sugar mixture and raisins on top of the moistened dough. Roll the dough up as tightly as you can, Cut into thirds, and tuck the ends under the loaves. Place each loaf into greased 9 x 5 inch pans. Lightly grease tops of loaves as well. Cover and let rise again for 1 hour. Bake at 350 degrees  for about 40-45 minutes. Loaves will be slightly browned and sound hollow when knocked if they are done. Remove from pans and brush with melted butter and enjoy! yummy!