1- Making cinnamon raisin bread by hand is a rewarding process that takes about 3 hours and 45 minutes from start to finish, including prep and baking time. This recipe yields three soft loaves, perfect for serving 36 people, and follows traditional steps without needing a machine. Start by warming the milk until it bubbles, then cool it to lukewarm to prepare your dough base.

2- Next, dissolve the yeast in 1 cup of warm water and let it froth for a few minutes. In a large bowl, combine this yeast mixture with the eggs, 0.5 cup sugar, 0.5 cup softened butter, 1 teaspoon salt, 1 cup raisins, and the cooled milk. Gradually add 8 cups of all-purpose flour to form a stiff dough, then knead it until smooth and elastic.

3- Fermenting and Shaping the Dough: Place the kneaded dough in a greased bowl and let it rise until doubled in size, which takes about 1.5 hours. Once risen, roll the dough into a rectangle, moisten it with a bit of milk, and sprinkle on the cinnamon-sugar mixture using 1 cup sugar and 3 tablespoons cinnamon. Roll it tightly, cut into thirds, shape into loaves, and let them rise for another hour.

4- Bake the loaves at 350°F (175°C) for 45 minutes until golden. Finish by brushing with 2 tablespoons melted butter and cooling them on a rack. For better outcomes, try tips like using brown sugar for a richer taste or letting the dough rise in a warm oven if your kitchen is cool. This method ensures a soft texture that everyone will love, just like in my Blueberry Cottage Cheese Breakfast Bake recipe.