2 pkgs. dry yeast
1 3/4 c. warm water
3 tbsp. sugar
2 tbsp. shortening
2 tbsp. water
1 c. raisins
1/2 c. warm water (105 to 115 degrees)
3 tbsp. sugar
1 tbsp. salt
1/4 c. sugar
6 to 7 c. flour
2 tsp. cinnamon

Dissolve yeast in 1/2 cup water; stir in 1 3/4 cups 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. Knead until smooth, about 10 minutes. Place in oiled bowl; let rise. Punch down; divide in half. Roll each half into a rectangle, 18 x 9 inches. Mix 1/4 cup sugar and cinnamon; sprinkle each half with 1 tablespoon water and half of cinnamon and sugar. Roll up from 9 inch side. Bake in 9 x 5 x 3 inch greased pan at 425 degrees for 25 to 30 minutes. Butter outside of loaf after you remove from oven and bread pan. Let cool on rack.