In a large bowl, mix three cups of Bisquick, one-half teaspoon of active dry yeast, one-half teaspoon of salt, one and one-half tablespoons of white sugar, two tablespoons of cinnamon and one-half cup of raisins.
Add three-quarter cups of milk and three-quarter cups of water. Stir ingredients together using a mixing spoon until the dough forms a ball.
Cover the bowl with plastic wrap and let rise for twelve hours. The dough should be sticky and double in size after this time.
Place the dough on a Bisquick floured surface and fold.
Roll the dough into a ball and place in a round, greased bread pan.
Cover with a clean towel and let rise for an additional hour.
Make a couple of indents on the top of the dough using a knife and bake at four hundred degrees for forty-five minutes.
Allow to cool before serving.