3 to 3 1/2 c. flour
1 pkg. yeast
1 tbsp. sugar
1 tbsp. cinnamon
1 tbsp. cooking oil
1 tsp. salt
3/4 c. apple juice
1/2 c. water
3/4 c. raisins

In large mixer bowl, combine 1 1/2 cups flour, yeast, sugar, salt and cinnamon; mix well.

In saucepan, heat apple juice, water and oil until warm (120 to 130 degrees); add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.

By hand, gradually stir in raisins and remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about 1 hour. Punch down dough.

On lightly floured surface, roll or pat dough to a 7x14 inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9x5 inch loaf pan. Cover; let rise in warm place until doubled, about 1 hour. Bake at 375 degrees for 35 to 40 minutes.