2 pkg. 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 to 7 c. 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 x 9 inches. 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 inch side. With side of hand press each end to seal; fold ends under. Place seam side down in greased loaf pan 9 x 5 x 3 or 8 1/2 x 4 1/2 x 2 1/2 inches. Brush lightly with butter. Let rise until double, about 1 hour.

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