1 pkg. rapid rise yeast
2 c. white flour
1 c. wheat flour
1/4 c. wheat germ
1/4 c. brown sugar
1 tsp. salt
2 tbsp. butter
3/4 c. golden raisins
1/2 tsp. cinnamon
1 1/2 c. very warm water

Combine dry ingredients in large bowl; mix. Add warm water all at once, adding more flour as needed. Add raisins and butter; mix until dough forms a ball. Turn into large, oiled bowl; cover and let rise about 35 to 45 minutes, until doubled in size. Divide into 2 loaves and place in greased loaf pans. Let rise until doubled in size again. Bake about 45 minutes to 1 hour, or until bread sounds hollow when you tap on the bottom of it.