INSTRUCTIONS
- In a large bowl, mix 1½ cups of the flour, granulated sugar, salt, and yeast.
- Add warm water, oil, and egg, and mix until smooth.
- Add remaining flour, ½ cup at a time, until the dough comes together.
- Place dough on a lightly floured surface and knead for 8 to 10 minutes, or until smooth and springy.
- Place dough into a large greased bowl and cover with a towel. Let it rise in a warm place until doubled in size (about 1 hour).
- Prepare a 9×5-inch loaf pan with nonstick cooking spray. Set aside.
- When ready, punch down dough. On a lightly floured surface, roll the dough into an 18×10-inch rectangle.
- Brush 1 tablespoon of melted butter over the top of the dough and spread it out to coat the entire surface.
- In a small bowl, combine sugar and cinnamon. Sprinkle over the top of the butter, reserving a little for the topping. Sprinkle the raisins evenly over the cinnamon-sugar.
- Starting on the short side, roll up the rectangle. Pinch the edge of the dough to seal it. Fold the open ends under to seal.
- Place loaf, seam side down into the prepared loaf pan.
- Brush another tablespoon of melted butter over the bread. Sprinkle with the reserved cinnamon-sugar mixture.
- Cover. Let rise in a warm place about 1 hour, or until the dough has doubled in size.
- Preheat oven to 375°F.
- When ready, bake 30 to 35 minutes, or until golden brown and sounds hollow when tapped.
- Remove from the oven and brush with remaining melted butter. Let bread cool a bit before serving.