This is a wonderful bread and especially good for ham and cheddar sandwiches.
1/4 cup white sugar
1-1/4 cup milk
1/4 cup butter, melted
2-1/2 tsp. rapid rise yeast
2 eggs, beaten
3/4 cup raisins
1 cup slightly chopped walnuts
1 tsp salt
2 tsp cinnamon
4 cups flour
Mix the sugar, milk and butter together in the bowl of your mixer.
Add the yeast.
Beat the eggs and stir into the yeast mixture and then the raisins and walnuts. Then stir in the salt and cinnamon.
Finally add the flour. Start with 3-3/4 cup and mix in. Add only enough to bring the ball together.
Knead the dough, adding just enough to make a very slightly sticky dough.
The dough might take the additional 1/4 cup of flour, or not, or maybe even a little more. It depends on the weather the day you make bread, which determines how much moisture is held in the flour itself.
Place the dough in a buttered bowl, butter the top, cover and let rise until doubled. It can take up to 2 hours.
Once risen, punch the dough down and knead briefly, about 20 seconds. Shape into a loaf.
Grease a 9” x 5” loaf pan with butter. Place the loaf in the pan. Cover the pan loosely with plastic so the dough has room to expand.
Let the bread rise until doubled again, about another hour.
Preheat the oven to 375°F. Once the bread has risen, bake for 30-40 minutes.
Remove from the oven and rub with butter and then cool on a rack.