- Mix together lukewarm water, ½ teaspoon sugar, and the active dry yeast. Let stand until foamy.
- Combine butter, brown sugar, salt, and hot water or buttermilk in a large mixing bowl. When yeast mixture becomes frothy and increased in volume, add it to the mixing bowl.
- Mix the cinnamon with 2 cups of the flour, then add the mixture to the bowl. Stir at low speed with an electric mixer for 1 minute. Mix at medium speed for 3 minutes, scraping the sides of the bowl frequently.
- Flour the raisins lightly and add them to the mixture.
- Mix additional flour with a spoon, ¼–½ cup at a time, until the dough begins to pull away from the sides of the bowl or it becomes difficult to add more flour. Baker's discretion.
- Cover with plastic wrap and a towel. Place in a warm place with no drafts until the batter doubles in volume, about 45 minutes to 1 hour.
- Stir down with a spoon (about 25 strokes).
- Divide into 2 loaf pans. Wet your fingers and push the dough into the corners and smooth out.
- Cover with plastic. Place in a warm place and let the dough rise until it just reaches the tops of the pans (about 25 minutes). Watch carefully and don't let the dough rise too high (punch it down and let it rise again if it does).
- Bake at 375°F (190°C) for 30–45 minutes. The bread is done when it sounds hollow when tapped on the bottom of the pan and is browned to the baker's preference.
- Turn out on a wire rack and let cool.
- ↑ Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. All purpose flour presumed. Density adjustments not made to either warm or hot water. Brown sugar presumed as packed. Water at 237 g per cup used for conversion instead of buttermilk at 244 g per cup. Raisins presumed as unpacked.
- ↑ This dough has enough sugar that osmotolerant yeast will likely provide better results without any need to increase the inoculation. This excessive amount of yeast will result in a strong yeast flavor. To reduce this flavor, it is recommended to use no more than 0.775% instant dry yeast expressed as a baker's %, or 1.05% active dry yeast, although in both cases you can expect fermentation time to increase somewhat. Further reductions will result in less yeast flavor and longer bulk fermentation times.