5 1/2 to 6 c. flour (spoon flour into cup, do not scoop)
2 pkgs. dry yeast
1 c. milk
3/4 c. water
1/4 c. sugar
1/4 c. oil
2 tsp. salt
1 egg
1 c. raisins
1 c. sugar
1 tbsp. cinnamon
2 tbsp. butter, melted

Stir together 2 cups flour and yeast. Heat milk, water, 1/4 cup sugar, oil and salt over low heat until warm (120 to 130 degrees). Add liquid ingredients to flour-yeast mixture and beat until smooth, about 3 minutes on medium speed or 300 strokes by hand. Blend in egg, stir in raisins. Stir in more flour to make a moderately soft dough. Turn out onto lightly floured surface and knead until smooth and satiny, about 5 to 10 minutes. Cover dough with bowl and let rest 20 minutes. Combine 1 cup sugar and cinnamon. Divide dough in half. Roll each portion to 7 x 14 inch rectangle. Brush with melted butter and sprinkle with half of cinnamon-sugar mixture. Beginning at narrow side, roll up tightly, pressing dough into roll at each turn. Press ends to seal and fold under loaf. Place in two greased 4 1/2 x 8 1/2 inch loaf pans; brush tops with melted butter. Let rise in warm place (80 to 85 degrees) until doubled, about 45 minutes. Bake in preheated 375 degree oven for 35 to 40 minutes. Remove immediately from pans and cool on wire rack.