2 pkgs. instant dry yeast
2 c. warm water (105-115 degrees)
1/2 c. sugar
1 tsp. salt
2 eggs
1/4 c. salad oil
6 to 6 1/2 c. flour
1 c. raisins
1/2 c. sugar
1 tbsp. cinnamon
Soft butter

Dissolve yeast in warm water, stir in 1/2 cup sugar, salt, eggs, oil and 3 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board, knead until smooth and elastic; about 8-10 minutes. Place in greased bowl, turn greased side up. Cover, let rise 1 hour.

Punch down and divide in half. Roll each half into rectangle 18 x 9 inches, brush with soft butter (I use Parkay).

Mix 1/2 cup sugar with cinnamon and sprinkle on dough, then scatter raisins over the dough. Roll up each rectangle, beginning at short side. Press each end to seal. Fold ends under loaf. Put in greased 9 x 5 x 3 inch loaf pan, then brush with butter. Let rise 1 hour.

Bake in 375 degree oven for 30 to 35 minutes or until a deep golden brown. Before baking, adjust oven rack so the top of the loaves are in the center of the oven.

After baking, remove bread from pans, brush with butter and cool on a rack. (I let mine cool in the pans). This is delicious, especially children think so.