I didn't use all 8 cups (about 7 instead) and the dough was still a bit sticky but elastic and in one piece. Don't let the long list of directions scare you off-it's really pretty simple if you just take it step-by-step and follow the directions.I had read that the stickier your dough, the fluffier and moister it will be once baked. WOW! This bread definitely lives up to its title! I made it last night and my husband was still raving about it as he was leaving for work this morning. I'm sorry I messed with your recipe so much, but thanks so much for posting it! I am SO glad I took the time to try it and for all the others who have tried it and made the suggestions that made mine such a success. The baking temperature was right on, and my loaves were done in 30 minutes. cinnamon, and I mixed it all together and sprinkled 1/3 of it in each loaf with the remaining raisins. It took me about 9 cups of flour to have a dough that was manageable.
I was a little worried that the chunks of softened butter would screw up the dough, but they were fine, and it didn't matter that they were all chunky before I put the flour in. TOTAL), and put half of them (1 1/2 c.) in the dough, and half of them in the filling.
I also added 2 cups of raisins to the overall recipe (so there are 3 c. white sugar, 1 Tablespoon cinnamon, and 1/2 tsp. I made this bread today, and it is amazing! I read all the reviews, and I did make some additions based on the helpful suggestions of others: I added 1 Tablespoon of sugar to the water that the yeast was proofing in, and I also added 1/4 c. After about 20 minutes, lay loaves on their sides and remove from pans.Take melted butter and spread over tops of loaves.Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.Let rise in warm place, uncovered, again for about an hour.Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.Cut into thirds, and tuck under ends and pinch bottom together.The roll should be about 3 inches in diameter.
Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours. Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on.Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.Knead the dough on a lightly floured surface for a few minutes until smooth.Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.Let cool until lukewarm, about 120-125 degrees.Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
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