2 pkgs. 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
6-7 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 water, 3 tablespoons sugar, salt, shortening and 3 1/2 cups 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 and 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"x9".

Mix 1/4 cup sugar and cinnamon. Sprinkle each half with 1 tablespoon water and half of the sugar mixture. Roll up, beginning at 9" side. With side of hand, press each end to seal. Fold ends under. Place seam side in greased 9"x5"x3" loaf pan or 8 1/2" x 4 1/2" x 2 1/2" loaf pan. Brush lightly with butter. Let rise until double, about 1 hour.

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