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1
Combine water and raisins.
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2
Bring to boil.
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3
Cook at rolling boil about 3 minutes.
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4
Drain raisins and reserve liquid.
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5
Spread raisins on paper towel to drain.
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6
Dissolve yeast in 1/2 cup of the warm raisin water.
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7
Sift 6 cups flour into a large mixing bowl. Make a well in center.
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8
Pour yeast mixture into well.
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9
Sprinkle the 1 tablespoon sugar over yeast mixture.
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10
Cover with towel and let rest 30 minutes.
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11
Mixture should be bubbly.
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12
Add eggs, oil, salt and remaining 1 cup sugar to yeast mixture.
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13
Mix well.
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14
If necessary, add enough water to remaining raisin water to make 1 cup.
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15
(Mixture should be warm.)
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16
Gradually add it to flour mixture. Add raisins.
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17
With floured hands (dough will be sticky), turn dough out onto floured surface.
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18
Knead until smooth and elastic, working in more flour, if necessary to make a soft dough.
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19
Place the dough into an ungreased bowl.
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20
With fingertips, pat a small amount of oil over top of dough.
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21
Cover tightly with damp cloth and let rise in warm place until indentation remains when fingertip is pressed into dough.
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22
It will take dough more than 1 hour to double in bulk because it is heavier than conventional bread dough.
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23
Thoroughly punch down dough.
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24
Cover with damp cloth and let rise again until double in bulk, 45 minutes or longer.
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25
Punch down dough.
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26
Divide dough in three parts.
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27
Roll each part on lightly floured surface into a rectangle, about 9 x 6-inches.
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28
Divide cinnamon sugar into thirds and sprinkle over each rectangle.
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29
Roll each rectangle, jelly roll fashion.
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30
Place each roll in a greased loaf pan, 9 x 5-inches.
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31
With fingertips, spread a thin coating of softened margarine over each loaf.
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32
Sprinkle top with additional cinnamon sugar, if desired.
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33
Cover with cloth.
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34
Let rise until double in bulk.
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35
Bake in oven preheated to 350u00b0 for 15 minutes.
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36
Reduce heat to 325u00b0.
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37
Bake about 25 minutes longer or until done.
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38
(Dough also may be made into rolls in any desired shape.)
