Cinnamon Raisin Bread..........Lou Pappa

Combine 1/2 cup sugar and 1/2 tsp. cinnamon in 2 separate bowls - set aside.
Stir 2 cups of flour and the yeast together in a large bowl.
Heat the milk, water, 1/4 cup sugar, oil and salt in a saucepan over low heat (110-115 degrees).
Add the liquid mixture to the flour-yeast mixture.
Beat with an electric mixer at medium speed for 3 minutes.
Blend in the egg and raisins.
Gradually stir in remaining flour to make moderately soft dough.
Turn dough on to floured surface, knead for 10 minutes. (add flour if necessary)
Cover the dough with bowl and let set 20 minutes.
Punch dough down, divide in half.
Roll out each half on floured surface to a 14 x 7 rectangle.
Brush with melted butter and sprinkle with 1/2 cinnamon-sugar mixture.
Beginning at narrow end, roll up tightly like a jelly roll. Press edges to seal and fold ends under.
Place each loaf in 1 greased 8 1/2 x 4 1/2 x 2 1/2 loaf pan.
Brush the tops with remaining butter. Cover and let rise in warm place for 45 minutes.
Bake 35-40 minutes at 375 degrees.
Remove from pans immediately and let cool on wire racks.