Cinnamon Twist Coffeecake

In a large bowl thoroughly mix 1 3/4 cups flour, 1/2 cup sugar, salt and undissolved dry yeast.

Combine milk, water and 1/4 cup margarine in a saucepan.

Heat over low heat until liquids are very warm (120° to 130°).

Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add eggs and 1/2 cup flour.

Beat at high speed 2 minutes, scraping bowl occasionally.

Stir in raisins and enough additional flour to make a stiff dough.

Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes.

Cover with plastic wrap, then a towel.

Let rest 20 minutes.

Divide dough in half. Roll out each half into a 12-inch square.

Brush lightly with melted margarine.