2 tbsp. sugar
3 tbsp. melted shortening or salad oil
2 c. warm water
2 tbsp. dry yeast
6-7 c. flour
2 eggs
2 tsp. salt
1/2 c. sugar
2 c. raisins
2 tsp. sugar
2 tsp. cinnamon

Add warm water to the sugar and oil. Sprinkle the yeast over this mixture. Stir in 3 cups flour. Cover and let rise until bubbly. Stir down. Beat in 2 eggs, 2 teaspoons salt and 1/2 cup sugar. Sprinkle 3 cups flour over mixture. Put 2 cups raisins over flour. Mix well.

Knead the dough, add more flour if necessary to make a nice soft loaf. Cover with Crisco. Return to the bowl. Cover the bowl with a towel. Set in a warm place to rise. When dough has risen, punch dough with a finger to see if fingerprint stays.

Shape into loaves, cake pans or bread tins. Cover with a towel. Let rise again in a warm place until doubled. When ready to bake, cover tops of loaves with salad oil. Sprinkle with sugar and cinnamon. Bake at 400 degrees for 15 to 20 minutes or until done.