Raisin Bread

1 tbsp active dry yeast
2 tbsp sugar
1 1/4 cup warm water about 105F
1 cup warm milk
3 tbsp butter, melted
1 tbsp salt
1 large egg
6 cups flour
1 1/2 cup raisins

Brown Sugar Mixture
2/3 cup packed brown sugar
4 1/2 tsp cinnamon

Sprinkle the yeast and a pinch of the sugar over 1/2 cup warm water, stir a bit then let it stand until foamy. (about 10 minutes) In a mixer mix together the rest of the water, sugar,milk, melted butter, salt, egg and 2 cups flour. Mix on medium speed until creamy. (1 minutes) Add the yeast mixture and 1/2 cup flour and mix for 1 minute. Add the raisins and remaining flour at 1/2 cup at a time, until dough pulls away from the sides. Switch to a dough hook and knead about 5 minutes, adding a bit of flour if the dough sticks. The dough should have so elasticity to it. Shape the dough into a ball. Grease a large bowl and place the dough face down and then turn it over. Cover loosely with plastic wrap and let rise until doubled. (about 1 hour) Take 2 loaf pans and grease the bottom and sides. When the dough has risen Knead the dough just a bit on a lightly floured surface. Divide it in half and roll each half into a 8x12 rectangle. Sprinkle with brown sugar and cinnamon mixture. At the narrow end begin to roll up the rectangle into a log. Pinch the ends and the seam to seal the sugar mixture in. Place in the loaf pans, cover with plastic wrap and let rise until it is about 1 inch above the rim. Bake at 350F until loaves are brown and pull away from sides. About 30 minutes. Remove from pans and cool