Makes 2 loaves 6 cups all-purpose flour — to 6 1/2 c.
1/3 cup sugar
4 1/2 tsp FLEISCHMANN’S RapidRise Yeast
1 1/2 teaspoons salt
1 cup milk
1/2 cup water
1/3 cup butter or margarine — cut into pieces
2 eggs
3 tablespoons butter or margarine — melted
1/4 cup sugar
2 teaspoons Ground Cinnamon
1/2 cup raisins
1 egg white — lightly beaten
Crumb Topping — recipe follows
In large bowl, combine 2 cups flour, 1/3 cup sugar, undissolved yeast,and salt. Heat milk, water, and 1/3 cup butter until very warm (120? to 130?F); stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. To fill and shape loaves: Divide dough in half. Roll each half to 16-x7-inch rectangle. Brush each rectangle with 3 tablespoons melted butter to within 1 inch of edges. Combine 1/4 cup sugar, cinnamon, and raisins; sprinkle evenly over dough. Beginning at short end of each rectangle, roll up tightly as for jelly roll; pinch seams and ends to seal. Place, seam sides down, in 2 greased 9- x 5-inch loaf pans.Cover; let rise in warm place until doubled, about 30 to 45 minutes. Brush loaves with egg white; sprinkle with Crumb Topping. Bake at 375?F for 40 to 45 minutes or until done. Remove from pans; let cool on wire racks.
Crumb Topping: In small bowl, combine 1/2 cup all-purpose flour, 1/3 cup firmly packed light brown sugar, and 1 teaspoon Ground Cinnamon. Cut in 3 tablespoons cold butter or margarine until mixture resembles coarse crumbs.