Cinnamon Raisin Swirl Bread

Cinnamon Raisin Swirl Bread FOR THE DOUGH 1 cup milk 4 tbsp unsalted butter, melted 3 tbsp honey 2.25 tsp instant yeast 17.5 ounces all-purpose flour (3.5 cups, measured)* 1 tsp salt 2 eggs 1/2 cup raisins FOR THE CINNAMON FILLING 1/4 cup brown sugar 2 tbsp ground cinnamon 2 tbsp unsalted butter, melted 1/8 tsp salt Combine the milk, melted butter, and honey in a microwave safe glass. Heat the liquid to 110 to 115 degrees F, then stir in the yeast. Let this mixture sit for 10 minutes until foamy. Pour the yeast liquid into the bowl of a stand mixer, and add the flour, salt, eggs, and raisins. Stir it around with a wooden spoon or the dough hook of the mixer until roughly combined. Fit the stand mixer with the dough hook, and knead for 10 minutes on medium low speed. Cover the dough bowl with plastic wrap and let the dough rise for one to two hours, until doubled in size. Lightly flour your counter top and spread the dough into a rectangle that is the length of your loaf pan (should be about 9 inches). Making the cinnamon filling by stirring together the brown sugar, cinnamon, butter, and salt. Spread this mixture all over the top of the dough rectangle, then roll the dough up like a cinnamon roll, and pinch the seam shut. Grease a loaf pan with butter, and place the bread roll seam side down into the pan. Cover the loaf with plastic wrap and let it rise for 60 minutes. Preheat the oven to 375 degrees F, and place a sheet pan on the lowest shelf of the oven. Add enough boiling water to cover the bottom of the sheet pan, then bake the bread on the shelf above the water for 40-50 minutes until the inside registers 190 to 200 degrees on an instant read thermometer. Let the bread cool completely on a wire rack before slicing it. Enjoy! Storing: since there are no preservatives, the bread will only keep for a few days at room temperature. I recommend freezing any unused bread.