Ingredients
Dough Ingredients
- 1 Cup Warm Water (between 110 -115 degrees)
- 2 Packages Dry yeast
- 3 Eggs, lightly beaten
- 1/4 Cup Sugar
- 1/4 Cup Honey
- 1 Teaspoon Salt
- 1/2 Cup Butter, melted (1 stick)
- 11/2 Cups California Raisins
- 11/2 Cups Milk, warmed (about 120 degrees)
- 4 Cups All Purpose Flour
- 3 Cups Whole Wheat Flour
Procedure
Dissolve yeast into warm water and set aside until it becomes frothy (about 10 minutes). After ten minutes, add eggs, sugar, honey, salt and butter. Combine and then add in raisins. Add flours in gradually, alternating all-purpose and wheat until dough forms. Turn dough out onto lightly floured surface and knead about five minutes, until smooth. Grease a large bowl and place dough in it. Cover and let rise about an hour and a half, until doubled in size. Punch dough down and turn out onto lightly floured surface. Roll into a large rectangle, about 1/2 inch think (my kids love to help with this). Use 3/4 stick of the softened butter for the filling and spread across the dough. Mix together sugars and cinnamon and sprinkle on top of dough. Sprinke with 1/4 cup raisins. Tightly roll up dough (the long way) into a long log. Cut dough into three sections. Pinch the ends and tuck them under each loaf. Place each loaf into a buttered loaf pan. Rub the remaining butter on the tops of the loaves. Place in a warm spot to rise for an hour. Bake in a 350 degree oven for 45 minutes until lightly golden brown on tops. Place fresh baked loaves (in pans) on a rack to cool. After twenty minutes, brush with melted butter. Remove from pans to cool completely. Store in airtight containers for up to three days or freeze loaves to enjoy later.
Filling
- 1/2 Cup Butter, salted softened (divided)
- 1/2 Cup Sugar
- 1/2 Cup Light Brown Sugar
- 2 Tablespoons Cinnamon
- 1/4 Cup California Raisins
- 1/4 Cup Butter, melted for Buttery Glaze