7 to 7 1/2 c. Gold Medal flour
2 pkgs. active dry yeast
2 c. milk
1/2 c. shortening
1/2 c. sugar
2 tsp. salt
2 eggs, room temperature
8 oz. Golden seedless raisins

CINNAMON FILLING:

1/2 c. sugar
2 tsp. ground cinnamon

In a large mixing bowl, combine 3 1/2 cups of flour and the yeast. In a saucepan, heat milk, sugar, shortening, and salt just until warm (115-120 degrees), stirring constantly to melt shortening. Add to dry mixture in mixing bowl. Add eggs and beat on low speed for 1/2 minute; scrape sides of bowl. Beat 3 minutes at high speed. By hand, add raisins and the remaining flour to make a moderately soft dough. Turn out on a lightly floured surface and knead until smooth and elastic, about 8 minutes. Shape into a ball and place in a lightly greased bowl, turning to grease all sides.

Cover and let rise in a warm place until double (about 1 hour). Punch down dough; turn out on a lightly floured surface and divide into thirds. Cover and let rest for 10 minutes. Roll each third out into a 15 x 7 inch rectangle and brush entire surface with water. Spread one third of cinnamon-sugar filling mixture over dough. Roll up dough as for jelly roll, beginning with narrow side. Seal long edge and ends. Place sealed edge down in greased pan (9 x 5 x 3 inch). Cover and let rise in warm place until almost doubled (35 to 45 minutes). Bake at 375 degrees until done, 35 to 45 minutes. After the first 15 minutes of baking, cover loaves for the remaining 20 minutes with aluminum foil. Remove bread from pans and cool on wire racks.