Cinnamon Raisin Bread

 - Danish/American Recipe

Directions:
1. Preheat the oven to 180 *C (375 *F).
2. In a mixing bowl, combine all of the ingredients and mix it together with dough hook on low speed for 6 minutes. 
3. Increase the speed to medium, and mix for 6 minutes more. 
4. Lightly flour your surface. 
5. Remove the dough from the bowl and shape the dough in a log.
6. Allow the dough to rest on the counter for 5-10 minutes.
7. On a lightly floured surface, roll out your dough with a rolling pin so that it is about as wide as your bread pan and about twice as long as it is wide. 
8. Whip some egg and a splash of water together in a bowl then brush it generously onto the surface of your dough. 
9. Mix together the cinnamon and sugar filling and sprinkle it generously on top of the egg. 
10. Wait 5-10 minutes, then pat down any dry pockets of cinnamon sugar. 
11. Roll up the dough like a cinnamon roll, so that there is a spiral of cinnamon sugar inside your loaf. 
12. Pinch the ends shut so that you don't see the spiral, then tuck the pinched ends under the loaf itself. 
13. Grease your bread pan and place the dough into the pan.  
14. Place a tea towel over the dough in a warm place and let it raise for 45-60 minutes or until the dough is about 1 inch (2cm) higher than the top of the bread pan. 
15. Brush the top of the dough with water and *optionally decorate and score your bread as desired then cover with another bread pan the same size* (do this if you want a more uniform bread that springs open on top).
16. Place the dough on the second to last rack in the oven. 
17. Bake the bread for about 20-25 minutes enclosed with the other bread pan on top.
18. Remove the top bread pan then bake for another 10-15 minutes or until the bread has browned a bit and sounds hollow when you tap/slap the bottom of it (removed from the bread pan). *This is how you know the bread is done even if you didn't put a second bread pan on top.*

Notes:
- The raising time is 45-60 minutes when the temperature is 35 *C (95 *F), but the raising time lengthens as the temperature becomes lower; at room temperature it could take up towards 1 1/2 hours for the bread to raise fully. 

-Packed in a bag, the bread can last for 4-5 days at room temperature, 6-10 days in the fridge, or 4-6 months in the freezer.