Mix the self-rising flour, sugar, salt, and yeast in a large bowl. Add the oil and warm water. Then beat with an electric mixer on low for one minute. Make sure to scrap the side of the bowl frequently. Increase the mixer speed to medium and mix for an additional minute, scraping the bowl frequently to make sure well mixed. Then add egg whites and mix until smooth.
2
Mix in the raisins and enough of the wheat flour until the dough is easy to handle. Then place dough on a lightly floured surface. Knead the dough, adding flour as needed, about 10 minutes or until the dough is smooth.
3
Grease a large bowl with shortening. Place the kneaded dough into the greased bowl and roll dough so all sides are greased. Then loosely cover the bowl with plastic wrap and place in a warm place to rise for approximately 1 hour.
Dough is ready when it has double in size and an indentation will stay when the dough is tested.
4
Grease a bread pan with shortening. When the dough is ready, gently push a fist into dough to deflate and flatten it.
5
On a lightly floured surface use your hands dough into a 18x9 inch rectangle. Brush the dough with oil just enough to make sure the cinnamon sugar will stick. Mix the cinnamon and sugar, and evenly spread sugar mix over the dough.
6
Tightly roll the dough starting at the 9 inch end. Once the dough is fully rolled pinch the dough together to seal the bread. Place the seam of the bread down. Then press each end of the dough under, tucking towards the seam of the bread. Now place bread into loaf pan to rise. Lightly spread plastic wrap cooking spray and cover bread pan. Place in warm place to rise for about an hour. (Again the bread should about double.)
7
Preheat oven to 375 degrees, moving oven rack to the low position. Place bread in the middle of rack and bake for 30-35 minutes. ( The bread should sound hollow when you knock on the top)
8
When the bread is done remove from pan to a wire rack. Then brush bread with butter (optional) and allow to cool.
