2 pkgs. active dry yeast
3/4 c. warm water (105-115 degrees)
2 2/3 c. warm water
1/4 c. sugar
1 tsp. salt
3 tbsp. shortening
9-10 c. Gold Medal flour
Soft butter

Dissolve yeast in 3/4 cup warm water. Stir in 2 2/3 cups warm water, the sugar, salt, shortening and 5 cups of the flour. Beat until smooth. Stir in 1 cup raisins with the remaining flour.

Turn dough onto lightly floured board; knead until smooth and elastic, about 10 minutes. Place in a greased bowl; turn greased side up. Cover, let rise in warm place until double, about 1 hour. (Dough is ready if impression remains.)

Punch dough down; divide in half. Roll each half into a rectangle, 18"x9". Sprinkle each with 1 tablespoon water and mixture of 1/4 cup sugar and 2 teaspoons cinnamon. Roll up, beginning on short side. With side of hand press each end to seal. Fold ends under loaf. Press seam side down in greased loaf pan, 9'x5". Brush loaves lightly with butter. Let rise until double, about 1 hour.

Heat oven to 425 degrees. Place loaves on low rack so that tops of pans are in center of oven. Pans should not touch each other, or sides of oven. Bake 30 to 35 minutes or until deep golden brown and loaves sound hollow when tapped. Remove from pans. Brush loaves with soft butter; cool on wire rack. Yield: 2 loaves.

If using self rising flour, omit salt.