| 1 | Makes 1 loaf combine water, 1 tablespoon of the brown sugar and yeast. |
| 2 | Stir to dissolve yeast and let stand until bubbly, about 5 minutes. |
| 3 | Fit processor with steel blade. |
| 4 | Add butter and remaining 3 tablespoons brown sugar to work bowl. |
| 5 | Process until mixed, 10 - 15 seconds. |
| 6 | Stop processor once or twice, if necessary, to scrape sides of bowl. |
| 7 | Add eggs and salt to butter mixture. |
| 8 | Process until blended, about 10 seconds. |
| 9 | Stop processor and scrape sides of bowl, if necessary. |
| 10 | Add 1 ?cups of the flour and yeast mixture to butter mixture. |
| 11 | Process on/off 8 to 10 times until blended. |
| 12 | Turn on processor and add enough of the remaining flour through feed tube so dough forms a ball that cleans the sides of the bowl. |
| 13 | Process until ball turns around bowl about 25 times. |
| 14 | Turn dough onto lightly greased surface. |
| 15 | Knead raisins into dough. |
| 16 | Shape dough into a ball and place in lightly greased bowl, turning to grease all sides. |
| 17 | Cover loosely with plastic wrap and let stand in warm place until almost doubled, about 1 hour. |
| 18 | Punch down dough. |
| 19 | Let stand 10 minutes. |
| 20 | Roll out dough into a 16 inch square. |
| 21 | Combine sugar and 1 tablespoon of the cinnamon and sprinkle over dough. |
| 22 | Roll up dough jelly-roll fashion. |
| 23 | Pinch seam to seal. |
| 24 | Cut into 8 equal slices. |
| 25 | Place slices cut side down in greased tube or bundt pan. |
| 26 | Let stand in warm place until almost doubled, about 1 hour. |
| 27 | Heat oven to 350°F. |
| 28 | Bake until done, 30 - 35 minutes. |
| 29 | Remove bread immediately from pan and invert onto wire rack. |
| 30 | Combine powdered sugar and remaining 1 tablespoon cinnamon. |
| 31 | Sprinkle mixture over bread. |
| 32 | Cool. |
| 33 | Food processor bread book from the collection of jim vorhei |
