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Monkey Bread with Cinnamon & Raisins: Makes 2 loaves

Ingredients

Dough:

• 2/3 cup water
• 2/3 cup milk
• 1/4 cup butter
• 1/2 cup sugar
• 2 lg eggs
• 2 1/2 tsp instant yeast
• 4 cups all-purpose flour
• 1 tsp salt
• 1 tsp cinnamon

Method

In a fry pan combine water, milk and butter. Heat till butter is melted. Do not bring to a boil. Pour liquid into a large bowl. Allow to cool to lukewarm about 110-115 degrees. Add sugar, salt and 2 cups of flour, mix till smooth. Add in beated eggs, cinnamon and yeast, mix till smooth with a wooden spoon. Continue to add flour a half cup at a time. Mix till it becomes to hard mix. Pour out onto a floured surface. Add a little flour at a time and knead dough for 8-10 minutes till smooth and elastic. Place dough into a lightly oiled bowl. Turn dough over to coat lightly on all sides. Cover with plastic wrap, allow to rise for 1 hour. Just before dough has finished rising mix together soft butter and brown sugar into a bowl. Mix in corn syrup, vanilla and cinnamon till well combined. Mix in raisins. Punch down dough on a lightly floured surface. Cut dough in half and place one piece of dough back into the bowl and cover. Roll out dough into a 3 foot long rope. Cut dough into 30-40 pieces. Roll each piece into a ball. Line bottom of two 5x9 loaf pans with parchment paper. Once all the balls are coated, drop and equal amount of dough balls into each greased loaf pan. Scrap out any remaining butter mixture and place on top. Cover with plastic wrap and allow to rise for 45-60 minutes. Bake in a preheated 375 degree oven for 35-40 minutes. Remove and allow to rest for 3-5 minutes before turning out onto a parchment lined cookie sheet.