2 pkgs. active dry yeast
1/3 c. sugar
3/4 c. warm water (100-115 degrees)
1 1/4 c. warm milk
1 tbsp. salt
1/4 c. softened butter
1 tbsp. cinnamon
5-6 c. flour
1 c. raisins

Combine yeast, sugar and water in bowl to proof. Heat milk, butter, salt and cinnamon and add to yeast mixture. Add up to 4 1/2 cups of flour, 1 cup at a time, to mixture. Put dough onto floured board and knead 10 minutes adding remaining flour.

Shape into ball, put into buttered bowl, turning to coat surface with butter and cover with plastic wrap, let sit in warm area until doubled. Punch down dough, shape into 2 loaves that will fit into buttered 9 x 5 x 2 inch pans.

Press 1/2 cup of raisins into each loaf as it is being shaped. Let rise again until doubled (covered). Bake in preheated oven at 425 degrees for 10 minutes, then lower to 350 degrees for 20-25 minutes.