Cinnamon Raisin Loaf

Heat 1 1/2 cups of milk in a small saucepan over medium warmth until it starts to bubble, then take it off the heat. Allow it to cool down until it reaches a comfortable temperature.

Combine warm water and yeast in a large container; let it rest until it becomes frothy, approximately 5 minutes. Mix in raisins, eggs, half a cup of sugar, margarine, and salt until everything is well incorporated. Add the cooled milk to the mixture and gradually add flour to create a firm dough.

Transfer the dough to a lightly dusted surface and knead for a short period of time. Place it in a large, greased bowl and turn the dough to ensure it gets evenly coated with grease. Cover the bowl with a damp cloth and let the dough rise until it has doubled in size, roughly 1 hour.

Prepare three 9x5-inch loaf pans by greasing them lightly; set them aside for now.

Punch down the dough and place it on a lightly dusted surface. Roll it out into a large rectangle, about half an inch thick. Dampen the dough with 2 tablespoons of milk. Mix together three-quarters of a cup of sugar and cinnamon in a small bowl; sprinkle it evenly over the moistened dough. Roll up the dough tightly into a log, approximately 3 inches in diameter.

Cut the log into thirds; tuck the ends under to form loaves. Place them in the prepared loaf pans and lightly grease the tops of the loaves. Cover them again and let them rise once more, approximately 1 hour.

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

Bake in the preheated oven until the loaves are lightly browned and sound hollow when tapped, roughly 45 minutes. Remove the loaves from the pans and brush them with melted butter. Let them cool on a wire rack before slicing.