CINNAMON RAISIN BREAD

1            tablespoon yeast
1/2         cup warm water  (110 degrees)
1            tablespoon
1            cup milk at room temperature
2            eggs, beaten
1/2         cup  sugar
1/2         stick butter (4 tablespoons), melted and cooled
1            tablespoons salt
1/8         teaspoon grated nutmeg
1 1/2      cups whole wheat flour
3 to 4     cups white flour
1 1/2      cups raisins
4            teaspoons cinnamon mixed with 2 tablespoons sugar
1            egg white beaten with one tablespoon water
milk for brushing the dough

Mix the yeast, water and 1 tablespoon sugar in a large measuring cup and allow yeast to foam (proof).

Let the raisins soak in hot tap water to cover.

In a large mixing bowl, pour the milk, eggs, sugar, butter, salt and nutmeg. Stir. Add the whole wheat flour,  and stir. Now add the yeast mixture and two cups of white flour, and continue to mix. You should have a fairly sticky dough.

Spread a cup of white flour on your work-table and turn out the dough. Begin kneading the dough using the Rhythm Method (push fold turn) and add up to 2 more cups of flour. Knead for at least 10 minutes until the dough is silky and resilient and reaches the Baby’s Bottom Stage.

Wash your bowl, grease it, and put the dough back in it.  Cover with a damp towel and let rise until double or triple in bulk—2 to 3 hours.

Punch down the dough. Sprinkle some flour on your work surface and turn the dough out of the bowl. Divide the dough into 2 equal parts and roll each into a rectangle that measures 7 X 20 inches. Brush each rectangle with milk and sprinkle each with half the cinnamon sugar mixture.

Drain the raisins thoroughly and pat dry with a towel. Sprinkle half on each rectangle. Beginning with a short end, roll each rectangle up tightly and pinch the ends shut. Place each into a greased loaf pan, seam side down. 

Cover with a damp towel, and allow to double in bulk, about 1 hour.

Preheat oven to 375 degrees.
 
Using a pastry brush, brush the loaves with the egg white mixture. Place loaves in the oven. Bake 35 to 45 minutes. An instant-read thermometer inserted into the center of the loaves should read 200 degrees. Tip the loaves out of the pans onto a cake rack and allow to cool for 30 minutes before slicing.