Old-Fashioned Cinnamon Swirl Loaf

Directions

In large bowl, combine 2 cups flour, ⅓ cup sugar, undissolved yeast, and salt.

Heat milk, water, and ⅓ 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 ¼ 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 ½ cup all-purpose flour, ⅓ cup firmly packed light brown sugar, and 1 teaspoon Ground Cinnamon.

Cut in 3 tablespoons cold butter or margarine until mixture resembles coarse crumbs.