Hal's Cinnamon Raisin Shredded Wheat Bread (by hand)

2 POST Shredded Wheat Biscuits, crushed
1 tsp (5mL) salt
2 tbsp (25mL) brown sugar, firmly packed
7 cups (1.75L) bread or all purpose flour
(use approx 1/2 cup (125mL) additional flour when kneading dough if necessary)
3 tbsp (45mL) butter or margarine
1 pkg instant yeast
3 cups (750mL) lukewarm water
1 tsp (5mL) cinnamon
1/2 cup (125mL) raisins

Place all dry ingredients in large mixing bowl. Add water and mix well with wooden spoon until
mixture forms a ball. Knead dough on a floured board for approx 10 minutes until smooth and elastic.
(A dough hook can be used for 5 minutes.) Allow dough to rest for 10 minutes. Form dough
into two loaves. Place dough in two greased 8 X 4 inch (20x12cm) loaf pans. Allow dough to rise for
1 hour until double in bulk. Bake at 450F (230C) for 15 minutes, reduce heat to 425F (220C) and bake
for an additional 30-40 minutes.

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