Cinnamon Raisin Bread

Dough:
1 cup milk
1/4 cup butter (plus extra for filling)
1 Tablespoon sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
6 cups flour

Filling:
1/4 cup sugar
1/4 cup powder sugar
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 individual boxes of raisins

In small sauce pan, combine the milk, butter, sugar, salt, cinnamon and vanilla. Heat until melted and blended. Do not boil. Set aside to cool.

While milk mixture is cooling, pour 1 cup lukewarm water into large bowl. Sprinkle 1 package of yeast over water and let set for five minutes. Blend in the cooled milk mixture. Gradually mix in flour until the dough pulls away from the sides of the bowls. Hand kneed the remaining flour into the dough and continue to kneed until dough becomes elasticy. Place in a well oiled bowl and turn dough to thuroughly coat. Cover and place in warm place for one hour, or until doubled in bulk.

Punch down the dough and turn out onto a board. Kneed the dough for a few more minutes. Cut dough in half and set one half aside. Roll the dough out to approximately 1/4 inch thickness. Cut in half once again. Brush the dough with melted butter leaving 1 inch border on three sides of each piece of dough. Sprinkle with cinnamon sugar, then place raisins. Roll the dough, starting at the portion without a border, into a loaf. Repeat to make four small loaves. Place on an oiled baking sheet and brush the tops with butter. Let rise again for another hour, or until doubled in bulk. Bake at 375 until golden brown.