5 1/2 cups all-purpose flour
2 pkgs. dry yeast (or equivalent)
1 cup milk
3/4 cup water
1/4 cup sugar
1/4 cup vegetable oil
2 tsp. salt
1 egg
1 cup raisins
1 cup sugar
2 tbsp. cinnamon
2 tbsp. butter, melted

Sift together 2 cups flour and the yeast. Heat milk, water, 1/4 cup sugar, oil and salt over low heat until warm. Add liquid ingredients to flour-yeast mixture and beat with electric mixer until smooth (about 3 minutes). Blend in egg; stir in raisins. Stir in enough remaining flour to make moderately soft dough.

On lightly floured surface, knead until smooth and satiny, about 5 to 10 minutes. Cover dough with a bowl and let rest 20 minutes.

Combine 1 cup sugar and cinnamon. Divide dough in half. Roll each half to a 7x4-inch rectangle. Brush with melted butter and sprinkle with 1/2 the cinnamon-sugar mixture.

Beginning at narrow side, roll up tightly, pressing dough into roll at each turn. Press ends to seal and fold under loaf. Place in two greased loaf pans; brush tops with melted butter. Let rise in warm place until double, about 45 minutes.

Bake at 375°F for 35 to 40 minutes. When done, remove from pans immediately and cool on wire rack. If you like, brush tops with butter again. Cool completely before storing.