RAISIN BREAD

1 CUP VERY WARM WATER
1 PKG. ACTIVE DRY YEAST
1 1/2 CUP FLOUR
3/4 CUP RAISINS
3 TBSP. SUGAR
2 TBSP. VEGETABLE OIL
1 1/2 TSP. SALT
1 1/2 CUP FLOUR (ABOUT)

DISSOLVE YEAST IN WARM WATER, ADD SUGAR, SALT, OIL; STIR UNTIL SUGAR IS DISSOLVED. ADD 1 1/2 CUPS FLOUR, BEAT WELL; ADD RAISINS, STIR IN ADDITIONAL 1 1/2 CUP FLOUR. TURN OUT ON A LIGHTLY FLOURED BOARD. KNEAD UNTIL SMOOTH AND ELASTIC, ABOUT 8 TO 10 MINUTES. FORM INTO A BALL. PLACE IN A GREASED BOWL; COVER, LET RISE IN WARM PLACE ABOUT 1 HOUR. PUNCH DOWN, SHAPE INTO LOAF. PLACE IN GREASED PAN. COVER, LET RISE UNTIL DOUBLED.

BAKE AT 400 DEGREES FOR 35 MINUTES.

TO MAKE CINNAMON LOAF~~~OMIT RAISINS. AFTER 1st RISING, PUNCH DOWN. ROLL INTO RECTANGLE, 12x16". BRUSH WITH 2 TBSP. MELTED BUTTER. MIX 1/2 CUP SUGAR, 1 1/2 TSP. CINNAMON, SPRINKLE OVER MELTER BUTTER. CUT INTO 2 INCH SQUARES. STACK IN GREASED 9x5x3 PAN. COVER, LET RISE UNTIL DOUBLE IN BULK. BAKE AT 350 DEGREEES FOR 35 MINUTES.