CINNAMON-RAISIN BREAD

6 to 7 cups all-purpose* or unbleached flour
3 tablespoons sugar
1 tablespoon salt
2 tablespoons shortening
2 packages regular or quick-acting active dry yeast
2-1/4 cups very warm water (120 to 130°)
1 cup raisins
1/4 cup sugar
2 teaspoons ground cinnamon
2 tablespoons water
Margarine or butter, softened

Mix 3-1/2 cups of the flour, 3 tablespoons sugar, the salt. shortening and yeast; add warm water. Blend on low speed, scraping bowl frequently, 1 minute. Beat on medium speed, scraping bowl frequently, 1 minute. Stir in raisins and enough remaining flour, 1 cup at a time, to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic. about 10 minutes. place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 40 to 60 minutes. (Dough is ready if indentation remains when touched.)
Punch down dough; divide into halves.
Flatten each half with hands or rolling pin into a rectangle, 18x9 inches. Mix 1/4 cup sugar and the cinnamon. Sprinkle each rectangle with 1 tablespoon water and half of the sugar mixture. Fold crosswise into thirds, overlapping the 2 sides. Roll dough tightly toward you, beginning at one of the open ends. Press with thumbs to seal after each turn. Pinch edge firmly to seal. With side of hand, press each end to seal; fold ends under.
Place loaves seam sides down in 2 greased loaf pans, 9x5x3 or 8-1/2x4-1/2x2-1/2 inches. Brush lightly with margarine. Let rise until double. 35 to 50 minutes.
Heat oven to 425 degrees: Place loaves on low rack so that tops of pans are in center of oven. Pans should not touch each other or sides of oven.
Bake until loaves are deep golden brown and sound hollow when tapped, 25 to 30 minutes. Remove from pans. Brush with margarine; cool on wire rack.

2 loaves (20 slices each).

*If using self-rising flour, omit salt.