2 pkg. active dry yeast
1/2 c. warm water
1 3/4 c. warm water
3 tbsp. sugar
1 tsp. salt
2 tbsp. shortening
6 to 7 c. flour
1 c. raisins
1/4 c. sugar
2 tsp. cinnamon
2 tbsp. water
Oleo, softened

Dissolve yeast in 1/2 cup warm water. Stir in 1 3/4 cups warm water, 3 tablespoons sugar, salt, shortening and 3 1/2 cups flour. Beat until smooth. Mix in raisins and enough flour to make dough easy to handle.

Turn dough onto floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover and let rise in warm place until double, about 1 hour. Punch down dough; divide into halves.

Roll each half into rectangle, 18 x 9 inches. Mix 1/4 cup sugar and the cinnamon. Sprinkle each half with 1 tablespoon water and 1/2 of the sugar mixture.

Roll up and place in 9 x 5 inch loaf pan. Brush lightly with butter. Let rise about 1 hour. Bake 25 to 30 minutes in 425 degree oven. Brush with butter.