2 pkgs. active dry yeast
1/2 c. warm water (105-115 degrees)
1 3/4 c. warm water
3 tbsp. sugar
1 tbsp. salt
2 tbsp. shortening
6-7 c. Gold Medal flour
1 c. raisins
1/4 c. sugar
2 tsp. cinnamon
2 tbsp. water
butter, softened

Dissolve yeast in 1/2 cup warm water. Stir in 1 3/4 cups warm water, 3 tablespoons sugar, the salt, shortening and 3 1/2 cups of the flour. Beat until smooth. Mix in raisins and enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. (Dough is ready if an indentation remains when touched.)

Punch down dough; divide into halves. Roll each half into rectangle, 18"x9". Mix 1/4 cup sugar and the cinnamon. Sprinkle each half with 1 tablespoon water and half of the sugar mixture. Roll up, beginning at 9" side. With side of hand, press each end to seal; fold ends under. Place seam side down in greased loaf pan, 9"x5"x3". Brush lightly with butter. Let rise until double, about 1 hour.

Heat oven to 425 degrees. Bake until deep golden brown and loaves sound hollow when tapped, 25 to 30 minutes. Remove from pans. Brush loaves with butter, cool on rack. 2 loaves.