Cinnamon Raisin Bread I love making this bread near a holiday season. Doesn't matter which holiday. You can tell there is enough raisins as they have popped right out of the bread. Any time possible I also substitute a portion of the raisins for dried cranberries. Hoping you enjoy this recipe. It takes a bit more time to rise because of the eggs and milk so be patient with the dough. There is plenty to keep us busy during a holiday so don't worry about getting it done then checking on your bread. If you do have to move it along some, for the second rise you can place the shaped dough in the oven with the oven light on and place a pan of hot water on the lower shelf to make a home made proofer. Remember to remove the pan before baking your bread. Yield 4, Bake 350F Bread Flour 908 g 6 1/2 c Sugar 40 g 1/4 c less 1 Tbsp Salt 18 g 3 ts