Rachel's Cinnamon-Raisin Bread

6 cups white flour
6 to 7 cups wheat flour
2 cups raisins
6 Tbs sugar
1 Tbs Salt
1/4 cup shortening
4 packages OR 4 Tbs. regular or quick active dry yeast.
4 1/2 cups very warm water (120 to 130 degrees)
1/2 cup sugar mixed with 1 Tbs ground cinnamon.

1. Mix the white flour, sugar, salt, shortening and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in the wheat flour, 1 cup at time, to make dough easy to handle.

2. Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.

3. Grease 4 load pans with shortening or Pam cooking spray.

4. Punch down dough and divide in fourths. Flatten each forth with hands or rolling pin to rectangle, 18 x 9 inches on lightly floured surface. Sprinkle each with 1 Tbs. water and 1/4 cinnamon sugar mixture. Roll dough up tightly, beginning at 9-inch side to from a loaf. Place seam side down in pan. Cover and let rise in warm place 35 to 50 minutes or until double.

5. Heat oven to 400 degrees. Bake 25 to 30 minutes or until ooaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack.

Rachel got this recipe out of the Betty Crocker Cook Book. It is always a treat when she makes this bread.