Activate yeast in 1/2 c. warm water and sugar until bubbly. Combine butter, honey and salt. Heat remaining water and pour over butter mixture to melt butter and dissolve honey and salt. Cool to lukewarm.
Combine yeast, water, butter and honey in a large mixing bowl. Add 2 c of each flour, the egg and gluten and beat well to combine. Scrape down bowl, top with wax paper and sponge (rise) for one hour.
Add raisins, sugar and cinnamon, and remaining flour. Mix until a soft dough forms. Dough should be soft but not sticky. Add flour if necessary to reach desired consistency.
Knead dough to form clean, soft, elastic ball, being careful not to overknead the dough. Return dough to cleaned and oiled bowl. Cover with wax paper and allow to rise in a warm place until doubled, about 1.5 hours.
Prepare 3 bread pans. Punch down dough, divide and form into 3 large loaves. Allow to rise until doubled, about 45 minutes. Preheat oven to 375°F, place pans in oven and bake for 30 minutes.
