Cinnamon Raisin Bread

2 pkg. yeast
1/2 cup warm water
1 3/4 cups warm water
3 Tbsp. sugar
1 Tbsp. salt
2 Tbsp. shortening
6 to 7 cups flour
1 cup raisins
1/4 cup 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 tablespoons 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. Rise until double, about 1 hour.Confectioners Icing:
Makes enough icing to ice 2 loaves bread.

1 cup sifted powdered sugar
1 tsp. vanilla
1 1/2 tsp. milk

Combine powdered sugar, vanilla and milk to drizzling consistency.