Pan: 10 1/2 By 5 By 3 1/2" Bread Pan Temperature: 375 F. Oven

1. Sprinkle Yeast Over Warm Water. Do Not Use Temperatures Above 110 F Or Below 105 F.Mix Well. Let Stand 5 Minutes; Stir. Set Aside For Use In Step 4.

2. Place Water, Sugar, Salt, Milk, Cinnamon, And Lemon Flavoring In Mixer Bowl. Using Dough Hook, Mix At Low Speed Just Enough To Blend.

3. Add Flour. Using Dough Hook, Mix At Low Speed 1 Minute Or Until All Flour Is Incorporated Into Liquid.

4. Add Yeast Solution; Mix At Low Speed 1 Minute.

5. Add Shortening; Mix At Low Speed 1 Minute. Continue Mixing At Medium Speed 10 To 15 Minutes Or Until Dough Is Smooth And Elastic. Dough Temperature Should Be 78F., To 82F.

6. Add Raisins. Mix At Low Speed 1 Minute And At Meduim Speed 1 Minute.

7. Ferment: Set In A Warm Place (80 F) 2 Hours Or Until Double In Bulk.

8. Punch: Fold Sides Into Center And Turn Dough Completely Over. Let Rest 20 Minutes.

9. Makeup: Scale Into 8-31 Oz Pieces; Shape Each Piece Into A Smooth Ball; Let Rest 10 Minutes. Mold Each Piece Into A Loaf; Place Each Loaf Into Lightly Greased Bread Pan.

10. Proof: At 90 F To 100 F. For 50 To 60 Minutes Or Double In Size.

11. Bake: 45 To 50 Minutes Or Until Done.

12. Brush Top Of Each Loaf With Hot Syrup Glaze (Recipe No.D04501) Sprinkle 1 Tbsp Of Granulated Sugar Over Each Loaf.

13. When Cool, Slice 25 Slices (About 1/2 Inch Thick) Per Loaf.

Drain. Set Raisins Aside For Use In Step 6.

2. In Step 9, When Using 9 By 4 1/2 By 2 3/4" Bread Pans, Scale Into 10-25 Oz Pieces. Bake At 375F., 35-40 Minutes Or Until Done. If Convection Oven Is Used, Bake At 325F., 30 Minutes Or Until Done On High Fan, Closed Vent. In Step 13, Slice 20 Slices (About 1/2" Thick) Per Loaf.