Combine yeast, 1 cup bread flour, cinnamon, sugar and salt; mix well. Heat water and butter or oil to 120º to 130ºF; add to flour mixture. Blend at low speed; add egg and beat 3 minutes at medium speed. By hand, gradually stir in raisins and enough of the remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl; turn to grease top. Cover; let rise until dough tests ripe.
Shaping, Rising and Baking
On lightly floured surface, roll or pat dough to a 14- x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8- x 4-inch bread pans. Cover; let rise until indentation remains when lightly touched. Bake in 375ºF preheated oven for 30 to 35 minutes until browned and loaves sound hollow when tapped. Bread is thoroughly baked when its internal temperature tests 190ºF. Remove from pan; cool on rack.
