Here's the recipe if you want it Sarge....
Oven heated to 375 degrees.
In a large bowl add 1/2 cup of very warm water 110-115 degrees and two packets of dry yeast and let set until well softened.
Measure 7-1/2cups of flour into a second bowl and set aside.
Into the softened yeast/water add:
1 1/2Cups of lukewarm milk,
1/2 cup sugar,
1/2 cup soft shortening,
2 eggs, 2 tsp salt,
and 1/3 of the measured flour.
Mix well with mixer or spoon and add flour as needed until the dough is easy to handle and work, then turn out on a floured counter and knead and add flour as needed yet until the dough is elastic and smooth - 5 to 8 minutes. All of the flour will likely not be needed. Place dough in a well greased bowl. Cover with a clean towel, and let rise in a warm place.
When double in size split the dough into two equal pieces and knead each a minute, then roll each out into a rectangle, spread with soft butter, sprinkle with 1/4 cup sugar, dust well with cinnamon, sprinkle on 1/4 cup of raisins at random on each and roll each into a loaf, pinching down the ends and seam, then place each in a very well greased loaf pan, seam side down. Cover with the towel and let raise until double again.
Bake center oven for 30 minutes or until the loaf sounds done when tapped and top is a nice brown. Cool 10 minutes in the pans, run a knife around the sides and finish cooling on a board after removing from the pans. Best when still warm, but not hot, and lathered with butter.
As with any recipe you can play with how much sugar, cinnamon and raisins you care to add before rolling the loafs up for the second rising. Try some dried cranberries in lieu o the raisins.