Makes Three 9×5 Loaves
1 Cup warm water (110ºF)
2 ¼ Ounce Packages Active Dry Yeast
2 Cups Raisins
3 Large Eggs, Room Temperature, Lightly Beaten
1¼ Cups Granulated Sugar, Divided
½ Cup Margarine, Room Temperature
1 Teaspoon Fine Sea Salt
1½ Cups Lukewarm Whole Milk
8 Cups All-Purpose Unbleached Flour
2 Tablespoons Whole Milk
2 Tablespoons Ground Cinnamon
4 Ounces Melted Unsalted Butter
Stir together warm water and yeast in a large bowl. Let sit until frothy, about 5 minutes. Add raisins, eggs, ½ cup sugar, margarine, and salt. Gently mix together until combined. Stir in lukewarm milk. Gradually add the flour to make a stiff dough.
Gently remove the dough from the bowl to a lightly floured surface and knead for a few minutes. Grease a large bowl with some of the melted butter and transfer the dough to the greased bowl. Turn the dough to grease the entire surfaced. Cover the bowl with a damp cloth and allow to rise until doubled, about l hour.
Grease three 9×5 loaf pans with some of the melted butter.
Punch down the dough and transfer to a lightly floured surface. Roll the dough into a large rectangle to about ½” thick. Brush the dough with 2 tablespoons milk. In a small bowl, mix together ¾ cup sugar and the cinnamon and sprinkle evenly over the dough. Tightly roll the dough into a log about 3” in diameter. Cut the log into 3 even pieces and tuck in ends to form loaves. Place each into the prepared loaf pans and lightly brush the tops with some of the melted butter. Cover once again with a damp cloth and let rise again for about an hour.
Preheat oven to 350ºF with rack in the middle of the oven.
Transfer the risen loaves to the preheated oven and back until lightly browned and sound hollow when tapped, about 45 to 50 minutes. Remove the loaves from the pans onto a wire rack and brush with some of the melted butter. Let the loaves cool completely before slicing.