Cinnamon Swirl Bread

You can mix the dough by hand, with a stand mixer, or in a food processor.

Combine the water, milk, and egg in a liquid measuring cup.

Food Processor: Use dough blade or metal multi-purpose blade (if you don't have a dough blade) - Add: flour, salt, yeast, butter, sugar and raisins (see note) pulse to combine dry ingredients. Then, add liquid while running unit on high speed. When mixture comes together into a soft dough (it won't quite form a ball - it's a slightly sticky/wetter dough), pulse several times to knead dough. If dough seems way too wet or dry, you can add a little flour or water. Turn dough out onto lightly floured surface and knead by hand for a few turns.

Stand Mixer: Use dough hook. (or start with flat beater and mix just until wet and dry ingredients come together into a shaggy texture - then switch to dough hook) Use only Speed 2. Combine wet ingredients in a measuring cup. Combine all dry ingredients (+butter) in mixer bowl. While stirring the dry ingredients, pour the liquids in a slow steady stream. Knead dough on speed 2 for 3-5 minutes or until a soft dough forms. (it won't quite form a ball - it's a slightly sticky/wetter dough) If dough seems too wet or dry, you can add a little flour or water.

Mixing/Kneading By Hand: In a large bowl, stir together dry ingredients (+butter), then stir in wet ingredients. Once the mixture forms a shaggy texture. Turn out onto a lightly floured surface and knead for 5-7 minutes or until dough becomes smooth and supple. This dough will be slightly sticky/wetter. Only sprinkle with enough flour to make it workable. A bench knife/scraper may be handy to use.

First Rise/Ferment: If refrigerating dough overnight: Place dough in a lightly greased zip-top bag and refrigerate for 8-12 hours. If making bread the same day, place dough in a lightly greased bowl, turn dough in a greased bowl to coat with oil. Cover the bowl with plastic wrap and set in a warm place to rise. Allow dough to rise 1 - 2 1/2 hours or until doubled in size.

Form Loaf/Second Rise-Proof: Make Cinnamon Sugar Filling: In a small bowl, stir together 3 tablespoons sugar and 3 teaspoons ground cinnamon.

Remove dough from the container, gently press to deflate. On a lightly floured surface pat dough (or use a rolling pin) into an 8" x 12" rectangle. (short side facing you). Sprinkle dough rectangle evenly with cinnamon sugar. Start rolling the dough from the short end. Tuck and pinch the ends and pinch together the seam to seal. Butter an 8.5" x 4.5" x 2.5" pan. Place dough in pan and cover with a greased sheet of plastic wrap.

Place dough in a warm place to rise. While dough is rising preheat oven to 350 degrees F. (325 if using glass or very dark-colored pan). The oven rack should be in a lower center position so the top of the loaf will end up in the center of the oven.