2 pkg. active dry yeast
1/4 c. lukewarm water
1 c. milk, scalded
1/2 c. sugar
1 tbsp. salt
1/4 c. shortening
5 1/2 to 6 c. sifted flour
2 eggs, beaten
1 c. seedless raisins

Mix yeast and water and let yeast dissolved. Add sugar, salt, and shortening to scalded milk. Cool to lukewarm.

Fold softened yeast mixture, 2 cups flour, and eggs to milk mixture. Beat well.

Add more flour to make a soft dough. Mix in raisins or knead in. Turn out on lightly floured surface and knead until elastic, about 10 minutes. Place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until double, several hours.

When light, punch down. Divide into 2 equal portions. Shape each into 3 smooth ball. Cover and let rest 10 minutes.

Roll each portion into a rectangular shape about 1/4 inch thick, 6 inches wide and 20 inches long. Brush with 2 tablespoons melted butter.

Mix 1 tablespoon cinnamon and 1/3 cup sugar. Sprinkle over dough, reserving 2 tablespoons for tops of loaves. Roll as for jelly roll. Seal ends.

Place in 2 greased loaf pans. Brush tops of loaves with melted butter. Let rise until almost tripled, 1 1/2 to 2 hours.

Sprinkle 1 tablespoon cinnamon and sugar over tops and bake at 375 degrees for 45-50 minutes.