CINNAMON RAISIN BREAD

1 package quick rise yeast
1/3 cup warm water (110-120 degrees)
1 1/2 cup milk (110-120 degrees)
1/2 cup sugar
2 teaspoon salt
1 stick softened butter
3 cups white flour
3 cups wheat flour
2 eggs
1 cup of raisins
1 1/2 cup oatmeal
2 tablespoons cinnamon

1. In a medium bowl, mix together white flour, salt, yeast, cinnamon, and oatmeal. In a large bowl, cream together sugar, butter, and eggs.

2. Mix flour mixture into the sugar mixture, then stir in warm milk and water.

3. Add 1 1/2 cup of wheat flour and raisins, then gradually stir in another cup of wheat flour.

4. Flour a flat surface and knead in the remaining wheat flour, adding more as needed, until dough is smooth and elastic.

5. Place dough in a lightly oiled bowl and cover with a damp towel. Let rise 30 minutes, or until doubled in size.

6. Punch down and divide in half. Place dough in greased bread pans, cover, and let rise another 30 minutes.

7. Bake at 350 degrees for 45-55 minutes.

8. Let cool in pan for 15 minutes, then transfer to wire racks to cool completely.

Just my luck that the end of the loaf that I sliced seems to be lacking raisins! Made this because I was in the mood for french toast, and store bought breads are too thin for my tastes. Sliced thick, this bread makes a GREAT french toast!
Scored some yeast on sale, so my cost per loaf of bread is really cheap right now. Expect to see lots more breads coming up!

If you have any requests/suggestions for recipes please send me an email at currentlycooking@gmail.com