2 pkg. 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. 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 cup warm water, sugar, salt, shortening, and 3 1/2 cups flour. Beat until smooth. Mix in raisins and enough 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 until double (about 1 hour). Dough is ready when indentation remains when touched with finger.

Punch dough down. Divide in halves. Roll each half into a rectangle 9 x 18 inches. Mix 1/4 cup sugar and the cinnamon. Sprinkle each half with 1 tablespoon water and half the sugar mixture. Roll up, beginning at 9 inch side. Press each end to seal and roll under.

Place seam side down in greased loaf pan 9 x 5 x 3 inch. Brush lightly with butter. Let rise until double, approximately 1 hour. Heat oven to 425 degrees. Bake until golden brown, 25-30 minutes. Remove. Brush loaves with butter. Cool on wire rack.