Turn dough out onto a floured work surface; knead for 10 minutes. Work in 1 cup flour.

Put in a greased large bowl. Cover and let rise in warm place, free from draft until doubled in size, about 1 hour.

Punch down and divide dough into two equal portions. Roll each piece of dough into a rectangular shape about 1/2-inch thickness.

Spread mixture of cinnamon, sugar, butter and flour evenly over dough; sprinkle raisins over mixture evenly. Roll dough up, jelly roll style, with the filling in the center. Pinch ends closed. tuck under and form a loaf shape; put dough into greased pans.

Let rise in a warm, draft-free place until doubled.

Preheat oven to 350°F.

Bake for 1 hour and 15 minutes or until the loaf sounds hollow when tapped underneath.

Cool bread in pans on wire rack for 10 minutes. Remove from pan, finish cooling completely on wire rack. Brush top of loaves with melted butter while still warm.

When loaves are completely cool, wrap in plastic bags. May be frozen.

Enjoy.