Cinnamon Raisin Babka

6 to 8 cups all purp flour, sifted
1 1/2 to 2 cakes compressed yeast
1 1/2 cups water, 85 degrees
1/2 lb. raisins
1/2 lb. blanched chopped almonds (optional)
3/4 cup sugar
1-1/2 cup butter
3 eggs
3/4 tsp. salt
1 tsp. cinnamon

Crumble yeast in water. Add 1 cup flour and let rise till doubled.
Sprinkle 1/2 cup flour over raisings and almonds. Cream sugar and
butter and add eggs, salt, and cinnamon. Add fruit and nuts, yeast
and remaining flour to creamed mix. Put in greased bowl in warm
place, cover with plastic wrap and let rise till doubled in bulk.
Divide into 2 loaves and place in greased pans. Brush tops with
melted butter. Let rise again. Bake at 350 F. for 45 min.
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