2 yeast cakes
3/4 c. warm water
2 2/3 c. warm water
1/2 c. sugar
1 c. raisins
1 tbsp. salt
3 tbsp. shortening
9 to 10 c. flour

Dissolve yeast in 3/4 cup water. Stir in 2 2/3 cups water, sugar, salt and shortening and 5 cups flour. Beat. Mix rest of flour, soft dough, add raisins. Turn onto lightly floured board. Knead 10 minutes. Place in greased bowl. Cover and let rise until double, about 1 hour.

Punch and divide into half. Roll in rectangles 18 x 9 inches. Sprinkle each 1 tablespoon water, 1/4 cup sugar and 2 teaspoons cinnamon. Roll at short sides. Press each end to seal. Fold ends under loaf seam side down in greased loaf pan 9 x 5 x 3 inches.

Brush with butter. Loaves will double in 1 hour. Bake at 425 degrees on low rack in oven. Pans should not touch. Bake 30 to 35 minutes or until golden brown.