Can anyone get this recipe for cinnamon raisin to work?

[PAchefRebecca]

I can't tell you how many times I have tried this recipe and it has always failed. I think it is the cinnamon in the dough that is killing off the yeast. I tried to cut it back but still the loaf is dense, doughy and short. I have also tried to increase the yeast and that seems a little better. I think I am going to try it in my KA and see if maybe I can get better results. I am really looking raisin bread like Arnold's or Sun-Maid. Thanks for looking this over.... I got this off the net, I am not really sure who the author of the recipe is...

Requires a bread machine, one and a half pound loaf.

3 cups bread flour
3/4 cup raisins(whole)
1/2 cup raisins (chopped)
2 teaspoons wheat glutten (my insurance policy for a good rise)
1/2 teaspoon salt
2 tablespoons sugar
1 egg
1/4 cup oil
3/4 cup water
1 tablespoon butter
2 tablespoons cinnamon
1 1/2 teaspoons yeast
Start with all ingredients at room temp. Combine all liquid ingredients and place in machine.

Add flour, glutten, the whole raisins, salt, sugar, cinnamon, and finally the yeast with a little divit in the middle of the pile and set the machine on bread basic with the setting on light.

Take the chopped raisins in a small bowl add 1 table spoon cinnamon and 1 tablespoon sugar and work them together very well until all the cinnamon and sugar are completely stuck to the raisins, wait for the beep on your machine to add and in about 3 1/2 hours.

[MEAN CHEF]

YES! Cinnamon has a direct effect on the yeast activity and in large quantities it will stop fermentation completely. Keep high percentages of cinnamon out of the dough itself and in fillings where it can have only limited effect on the yeast activity. Use only 1/2 teaspoon of cinnamon per cup flour in a recipe.