Raisin Bread - the best!

* A runny yogurt may be substituted

Combine all ingredients except the light brown sugar, raisins, and currants in the bowl of a dough mixer (Kitchen Aid mixer with dough hook, Cuisinart with plastic dough spindle, Magic Mill Assistant, etc.)   Mix on slow speed for 1 minute and then at medium speed for about 6 minutes until a smooth, soft, elastic dough is achieved that should be just a little bit sticky. (If kneading by hand, this will take about 12 - 15 minutes.)  Add the raisins and currants and mix for 2 minutes more.

Place the ball of dough into a lightly oiled bowl (use cooking spray), mist the top of the dough with same spray, and cover bowl with plastic wrap. Let it rise at for about 90 minutes until it is 1 1/2 times the original volume.

Place dough on lightly floured board and roll out into a rectangle, 1/4 inch thick by the length of your loaf pan (usually about 5" wide  x 9" long).  Sprinkle light brown sugar (see note) over the surface and tightly roll up the dough. Pinch the ends closed and put into an oiled loaf pan.  Mist top with cooking spray, cover pan with plastic wrap and let it rise until almost double in size, about 1 1/2 hours.

Bake in a 350 F oven until golden brown and the loaf has reached an internal temperature over 160 F, about 40 -50 minutes. Turn out of pan onto cooling rack.

Note: This recipe can be doubled or tripled or more, depending only on the amount of dough your equipment (or hands) can handle.  For those who love cinnamon, cinnamon sugar can be substituted for the light brown sugar. Also the top of the  loaf can be brushed with melted butter and sprinkled with or rolled in cinnamon sugar as soon as it comes out of the oven.