6 - 7 c. flour
3 T sugar
1 T salt
2 T shortening
2 pkg dry active yeast (regular or quick)
2 1/4 c. very warm water
1 c. raisins
(mix 1/4 c sugar and 2 tsp cinnamon)
Mix 3 1/4 c flour, sugar, salt, shortening and yeast in large bowl. Add warm water. Beat with mixer on low speed 1 minute, scraping bowl frequently. Stir in raisins and enough flour, 1 c. at a time, to make dough easy to handle.
Turn dough onto lightly floured surface and knead about 10 min. until smooth & elastic.
Place in a greased bowl and turn greased side up. Cover and let rise in a warm place 40 - 60 minutes or until double. (Ready if indentation remains when touched.)
Grease bottoms and sides of 2 loaf pans with butter or shortening.
Punch down dough and divide in half. Flatten each half with hands or rolling pin into rectangle on lightly floured surface. Sprinkle each with 1 T water and half of sugar mixture.
Roll dough up tightly, beginning at the shorter end, to form a loaf. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan.
Brush loaves lightly with margarine. Cover and let rise in warm place 35 - 50 minutes or until double.
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425.
Bake 25 - 30 minutes or until loaves are deep golden brown and sound hollow when tapped.
Remove from pans to wire rack.
Brush loaves with butter - Cool and enjoy.