Cinnamon Raisin Swirl Bread

Name: Cinnamon Raisin Swirl Bread
Total time: 110
Yield: 20
Ingredients: 1.5 cups warm water; 2 tablespoons milk; 2 tablespoons shortening; 1 teaspoon salt; 4 cups bread flour; 3 tablespoons white sugar; 2 teaspoons active dry yeast; 1 cup raisins; 2 tablespoons butter, softened; 2 tablespoons brown sugar; 1 teaspoon ground cinnamon; 1 tablespoon butter, melted

Recipe by Joey Byrtus from allrecipes.com

Breakfast 2 Hr. 50 Mins.

Ingredients

20 servings

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1.5 cups warm water
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2 tablespoons milk
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2 tablespoons shortening
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1 teaspoon salt
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4 cups bread flour
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3 tablespoons white sugar

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2 teaspoons active dry yeast
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1 cup raisins
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2 tablespoons butter, softened
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2 tablespoons brown sugar
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1 teaspoon ground cinnamon
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1 tablespoon butter, melted

Instructions

Place warm water, milk, shortening, salt, flour, sugar, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Select cycle; press Start.
If your machine has a Fruit setting, add raisins at the signal or about 5 minutes before the kneading cycle has finished.
Remove dough from the machine after the first rising cycle has finished. Turn dough out onto a lightly floured surface and roll out into a rectangle. Spread dough with 2 tablespoons softened butter, then sprinkle with brown sugar and cinnamon. Roll up dough tightly, then cut in half. Place loaves into 2 lightly greased 9x5-inch loaf pans. Cover with a dish towel and let rise in a warm place until doubled in size, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C).
Brush tops of risen loaves with 1 tablespoon melted butter.
Bake in the preheated oven until crust is brown and loaves sound hollow when tapped, 30 to 40 minutes.