Adapted from Joy of Cooking
3 tablespoons warm water
1 package active dry yeast (2 1/4 teaspoons)
1 cup warm milk
5 tablespoons butter or margarine, melted
3 tablespoons sugar
1 teaspoon salt
3 1/2 to 4 cups flour
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1/2 to 1 cup raisins
1/2 cup water
1/4 cup sugar
2 tablespoons brown sugar
1 tablespoon cinnamon
1 1/2 teaspoons butter or margarine, melted
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1. In a large bowl, mix water and yeast. Let stand 5 minutes until yeast has dissolved. Stir in milk, melted butter, sugar, egg, and salt.
2. Gradually stir in flour until dough is moist but not sticky.
3. Knead 10 minutes then transfer to oiled bowl. Cover losely with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
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4. Place raisins and water into saucepan and bring to a boil. Drain raisins and let cool. In a small bowl mix together cinnamon, sugar, and brown sugar.
5. Grease 9x5" loaf pan.
6. Punch down dough and on a lightly floured surface, roll into an 8x18" rectangle. Brush dough with melted butter.
7. Sprinkle all but 2 teaspoons of cinnamon sugar over dough. Sprinkle raisins over cinnamon sugar.
8. Starting from 8" side, roll dough up like a jelly roll.
9. Place into greased loaf pan and cover with oiled plastic wrap. Let rise 1 to 1 1/2 hours until doubled in bulk.
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10. Preheat oven to 375°F. Whisk egg and salt, then brush over top of loaf. Sprinkle with remaining cinnamon sugar.
11. Bake 40-45 minutes until deep golden brown, and when the loaf is tapped on the bottom, it sounds hollow.
12. Cool, slice & serve!