Cinnamon Raisin Bread

Instructions

1. Prepare the dough
   In a large mixing bowl, combine 2 cups of flour, sugar, yeast, and salt. Add warm milk, melted butter, and egg. Beat on medium speed for 2 minutes. Stir in the drained raisins and enough remaining flour to form a soft dough.
2. Knead the dough
   Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a damp cloth and let rise in a warm place until doubled in size, about 1 hour.
3. Create the cinnamon filling
   In a small bowl, mix together brown sugar and cinnamon until well combined. Set aside.
4. Shape the loaf
   Punch down the dough and turn onto a lightly floured surface. Roll into a rectangle approximately 18x10 inches. Spread the softened butter over the surface, leaving a 1/2-inch border. Sprinkle the cinnamon-sugar mixture evenly over the butter.
5. Form the loaf
   Starting with the shorter side, roll up the dough tightly like a jelly roll. Pinch the seam and ends to seal. Place seam side down in a greased 9x5-inch loaf pan. Cover and let rise until doubled, about 1 hour.
6. Bake the bread
   Preheat oven to 350°F. Brush the top of the loaf with milk. Bake for 40-45 minutes or until golden brown and the bread sounds hollow when tapped. If the top browns too quickly, cover loosely with foil during the last 15 minutes.
7. Cool and serve
   Remove from the pan and cool on a wire rack completely before slicing. This ensures the swirl pattern stays intact and the bread doesn't get squished while cutting.