Combine milk, water, and 1/3 c. Margarine in a saucepan. Heat until liquids are very warm (120-130~). Margarine doesn't need to melt. Place 6 cups flour, sugar, salt and yeast in Bowl. Mix for about 1 minute, then gradually add eggs, then warm liquid. Mix until smooth. Add remaining flour until dough clings to dough hook (or becomes unmanageable for your mixer). Remove from bowl and knead for 10 minutes, or until dough is smooth and elastic. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 35 minutes. (Know what I do? I put a towel on a rack in my oven and set the bowl there. And then I close the oven door and turn the oven on its lowest setting while counting to 20. Turn the oven off; this seems to provide the bread an optimal temperature for rising.) Meanwhile, combine 1/2 c. Sugar and cinnamon. Punch dough down. Little by little, knead in those raisins until distributed evenly. Divide dough in half; roll each half to a 14x9" rectangle. Brush lightly with melted margarine. Sprinkle each with half cinnamon-sugar mixture. Beginning at the 9" end, tightly roll dough and shape into loaves. Place in 2 greased 9" loaf pans. Cover; let rise in warm place, free from draft, until doubled in bulk, about 35 minutes. Take the loaves And the towel out of your oven (towel flambe just ain't that chic, folks). Place oven rack on lowest position. Loosely "tent" aluminum foil over top of each loaf. Preheat oven to 375~. Bake for about 40 minutes; remove foil "tents" and brush tops of loaves with margarine. Bake 5 minutes longer. Remove from pans and cool on wire racks.

tend to "separate" a bit. But this alters the taste not in the slightest! Millions (well Lots) of palates have thrilled to this stuff. Yours will, too!