3 to 3 1/2 c. all-purpose flour
1 pkg. instant blend dry yeast
1 tbsp. sugar
1 tsp. salt
1 tbsp. cinnamon
3/4 c. apple juice
1 tbsp. cooking oil
1/2 c. water
3/4 c. raisins

Oven 375 degrees. Makes 1 loaf.

Combine 1 1/2 cups flour, yeast, sugar, salt and cinnamon. Heat apple juice, oil and water to 120-130 degrees; add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.

By hand, gradually stir in raisins and remaining flour to make a firm dough. Knead on floured surface until smooth and elastic (about 5 minutes).

Place in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled, about 1 hour. Punch down dough.

On lightly floured surface, roll or pat to a 14x7 inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal.

Place in greased 9x5 inch loaf pan. Cover; let rise in warm place until light and doubled (about 1 hour). Bake at 375 degrees for 35 to 40 minutes until golden brown and loaf sounds hollow when tapped. Remove from pan to cool.