6 c. flour
1/8 c. sugar
1/8 c. brown sugar
1 c. milk
1 c. water
1 pkg. active yeast
1 tbsp. salt
2 tbsp. butter
2 tbsp. shortening
1 c. raisins
1/2 c. water
2 tbsp. sugar
1/2 tsp. cinnamon
1 tbsp. brown sugar

Prepare raisins: In a small pot, bring 1/2 cup water to a boil. Add raisins, cinnamon, 2 tablespoons sugar and 1 tablespoon brown sugar. Stir well and bring to a boil. Remove from heat, let stand 5 to 10 minutes. While raisins stand, prepare bread dough.

Prepare Bread Dough: Scald milk in a large saucepan, add sugar, brown sugar, salt, butter and shortening. Stir well. Add water and stir. In a large bowl (stainless steel, wooden or ceramic are best) combine 1/4 cup hot tap water and 2 pinches of sugar, stir briefly. Add yeast. When yeast starts to "proof" (rises to top of water) add milk mixture and stir briefly. Add raisin mixture. Add flour, one cup at a time, stirring well after each cup. When dough pulls away from the side of the bowl and sticks to the spoon, roll onto a floured board. Add flour by handful until dough is easy to form. Dough should be spongy, NOT firm. Grease bowl, add dough, cover bowl with damp towel and place in a warm place (90 to 95 degrees) for one hour. When dough has risen, roll out on floured board and knead for 5 to 10 minutes. Shape into 2 loaves. Place loaves into greased loaf pans, cover, place in warm place and let rise until the center of the loaf is just above the pan rim. Preheat oven to 350 degrees. Remove covering, bake approximately 35 minutes. Bread is done when it makes a hollow, "thumping" sound when tapped in the center of the loaf. Remove from pan immediately and cover with a damp cloth for at least 20 minutes.