|All purpose flour||8 Cup (128 tbs)|
|Sugar||25 Teaspoon (1/2 Cup Plus 1 Teaspoon)|
|Active dry yeast||1⁄2 Ounce (2 Packages, 1/4 Ounce Each)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Water||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs), cubed|
|Vanilla extract||4 1⁄2 Teaspoon|
|Lemon juice||3 Teaspoon|
|Raisins||2 1⁄2 Cup (40 tbs)|
|Melted butter||1 Tablespoon|
|Cinnamon sugar||1 Tablespoon|
In a large mixing bowl, combine 3 cups flour, sugar, yeast and salt.
In a small saucepan, heat the milk, water and butter to 120°-130°.
Add to the dry ingredients; beat until moistened.
Add the eggs, vanilla and lemon juice; beat until smooth.
Stir in enough remaining flour to form a soft dough (dough will be sticky).
Do not knead.
Cover and let rise in a warm place until doubled, about 1 hour.
Stirthe dough down.
Divide into thirds; place in three greased 8-in.x 4-in.x 2-in. loaf pans.
Cover and let rise until almost doubled, about 45 minutes.
Bake at 350° for 30 minutes.
Brush with melted butter; sprinkle with cinnamon-sugar.
Bake 5-10 minutes longer or until golden brown.
Remove from pans to wire racks to cool.