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CINNAMON RAISIN BREAD

1 pkg. dry yeast
1/2 cup warm water
1 3/4 cup 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

Dissolve yeast in 1/2 cup warm water. Stir in 1 3/4 cups warm water,
3 tablespoons sugar, the salt, shortening and 3 1/2 cups of the
flour. Beat until smooth. Mix in raisins and enough remaining flour
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, about 1 hour. (Dough is ready if an indentation
remains when touched.) Punch down dough; divide into halves. Roll
each half into rectangle, 18 x 9-inches. Mix 1/4 cup sugar and
cinnamon. Sprinkle each half with 1 tablespoon water and half the
sugar mixture. Roll up and place in pans. Brush with butter; let
rise 1 hour. Bake at 425 degrees for 25 to 30 minutes.

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