1/2 c. milk
1/2 c. sugar
1 1/2 tsp. salt
1/4 c. butter
2 pkgs. dry yeast
1/2 c. very warm water
2 eggs, beaten
5 c. flour
1 1/2 to 2 c. raisins
Cinnamon

Scald milk. Add sugar, salt and butter. Cool to lukewarm. Dissolve yeast in water, combine with milk. Add eggs and 3 cups flour; beat very well. Beat in raisins. Gradually add flour to make moderately firm dough. Knead on lightly floured board about 5 minutes until dough is smooth and elastic and does not stick to hands. Grease surface very lightly, let rise in warm place until double in bulk, about 1 hour.

Punch dough down, knead lightly once again, divide in half. Roll each half into rectangle about 9 inches wide. Sprinkle with cinnamon, roll up, lay seam side down in greased 9 x 5 inch loaf pan. Let rise again until double in bulk, about 40 minutes. Bake in hot oven (400 degrees) for about 50 minutes. Makes 2 loaves.