Miller's Cinnamon-Raisin Bread

Place raisins in a small saucepan, and cover with water; bring to a boil.

Remove from heat; cover and let stand 15 minutes.

Drain well.

Heat milk over low heat in a small, heavy saucepan to between 100 and 110; remove from heat.

Add butter to pan; stir until butter melts.

Lightly spoon flour into dry measuring cups, and level with a knife.

Combine 2 3/4 cups flour, brown sugar, cinnamon, 3/4 teaspoon salt, and yeast in a large bowl, stirring with a whisk.

Add warm milk mixture and eggs to flour mixture, and stir until a soft dough forms.

Add raisins. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

Roll dough into a 14 x 7-inch rectangle on a lightly floured surface.

Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.

Place roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.

Preheat oven to 35

Bake at 350 for 40 minutes or until loaf is browned on bottom and sounds hollow when tapped.

Remove from pan; cool on a wire rack.