Cinnamon Raisin Bread (updated 10/15/23)
1/2 cup milk
1/2 cup water
1/4 cup unsalted butter
1/4 cup sugar
1 tsp kosher salt
2 tsp yeast
1 egg, room temp
3 cups flour, more or less as needed
2/3 cup raisins
cinnamon sugar (1/4 cup sugar mixed with 1 T cinnamon)
2 T butter, softened
Heat milk, butter, sugar and salt in small saucepan until butter is almost melted and sugar and salt are dissolved. Let cool to lukewarm.
Stir in yeast, let sit until foamy.
Using mixer or by hand with wooden spoon, combine yeast mixture, egg and flour. Mix/knead until smooth, elastic and slightly sticky. Knead in raisins.
Place in greased bowl, cover and let rise in warm place until almost doubled, about 1-1/2 hours.
Turn dough out onto floured work surface, pat into a rectangle, about 8"x16". Spread with softened butter and sprinkle with cinnamon sugar, roll up tightly starting at short side, pinch edges to seal.
Place dough, seam side down in greased 9x5 loaf pan. Brush top of loaf with melted butter, cover with plastic wrap and let rise until top of dough is 1 inch higher than top of pan, about an hour.
Bake at 375 for 35-40 minutes, or until golden brown. Remove from pan to let cool.