CINNAMON RAISIN BREAD
2 pkg. yeast
1/2 c. warm water
1 3/4 c. warm water
3 Tbsp. sugar
1 Tbsp. salt
2 Tbsp. shortening
6 to 7 c. flour
1 c. raisins
1/4 c. sugar
2 tsp. cinnamon
2 Tbsp. water
butter or margarine
Bake at 425 degrees for 25 to 30 minutes. Dissolve yeast in
1/2 cup warm water. Stir in 1 3/4 cups of warm water, 3 table-
spoons sugar, salt, shortening and 3 1/2 cups of flour. Beat
until smooth. Mix in raisins and enough remaining flour to
make handling easy. Turn dough onto lightly floured surface;
knead until smooth and elastic, about 10 minutes. Place into
greased bowl. Cover and let rise about 1 hour.
Punch down dough, divide into halves. Roll each half
into rectangle (18 x 9-inches). Mix 1/4 cup sugar and the
cinnamon. Sprinkle each half with 1 tablespoon water and half
of sugar mixture. Roll up beginning at 9-inch side. With side
of hand, press each end to seal; fold ends under. Place seam
side down. Brush lightly with butter. Rise until double,
about 1 hour.