Cinnamon Raisin Bread

by Tony van Roon

Makes 4 large loaves:

1 quart buttermilk
1/4 pound (1/2 cup) butter
1 cup light honey
1 teaspoon salt
2 cups raisins
2 packages dry yeast
2 eggs
12 cups unbleached white flour OR 12 cups whole wheat flour
cinnamon

o Soften the butter until liquid but not too hot, add the honey to the butter. Loosen up the 2 eggs in small bowl with a fork.

o Put the flour with the salt and dry yeast in a bowl, mix well. Add the eggs. Mix while adding the buttermilk. Knead until consistant.

o When making this bread, add the raisins to the liquid mix and knead in generous amounts of cinnamon when kneading the dough.

o Bake, in a pre-heated 350 °F oven, for about 35 to 40 minutes or until done.

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