Cinnamon raisin bread

Dissolve 1 package (2 ¼ tsp) yeast in 1/2 cup warm water.

Stir in 1 3/4 cups warm water, 3 tbs sugar, 1 tbs salt, 2 tbs shortening and 3 1/2 cups flour.
(I usually add some cinnamon too)
Beat until smooth.

Mix in 1 cup raisins and then enough flour to make dough easy to handle (about 2 cups). 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 of the dough with 1 tablespoon water and half the sugar/cinnamon mixture. Roll up and place in pans.

Brush with butter; let rise 1 hour.

Bake at 425 degrees f or 25 to 30 minutes.