Raisin, cinnamon, Nut bread (based on Beard's recipe)

1 cup golden raisins
Hot water
2 tablespoons sherry or rum

1 1/2 teaspoons cinnamon
1/3 cup brown sugar
1/2 cup chopped almonds or other nut

2 1/2 teaspoons yeast
1/3 cup honey
1/2 cup warm water (105-115)
1/4 cup butter (half stick), chilled and cut into small pieces
1 3/4 milk, warmed to 115 degrees
1 1/2 tablespoon salt
5 1/2-6 cups all purpose flour

Soak raisins in hot water and sherry for an hour. Mix yeast, water, and honey together. Let proof 5 min. Dissolve salt in milk and warm the butter in milk. Add milk to yeast mixture and mix in flour one cup at a time until dough comes together. Hold back 1/2 a cup of flour. JKnead in mixer for 5 minutes or 10 min by hand. Dough should be fairly soft and elastic. Butter bowl and top of dough and let proof for 1 hour or until doubled in size.

Punch down dough and knead in 1/2 raisins and all of nuts. Divide into 2 and let rest 10 minutes. Roll each piece into a 5 x12 inch rectangle. Sprinkle sugar mixture and remaining raisins, leaving a 1/2 inch edge. Roll up loaf tightly (short way), pinch seam and pull sides under to form heels. Place in buttered loaf plan. Let proof a hour, until doubled in size. Bake at 400 for 25-35 min. Or until loaf reaches 200 degrees and sounds hollow when tapped on the bottom. Remove from pan. Place back in oven for 3-5 min if you prefer a crunchy crust. (I do).