Cinnamon swirl raisin bread

Combine the milk, water, butter and raisins and warm them in the microwave or on the stove.

Let sit a few minutes so the warm liquid plumps the raisins and cools down.

Crack the egg into the cooled liquid.

In the stand mixer bowl, add the flour, then the salt on one side and the instant yeast on the other, and mix them together.

With the mixer running, add the wet ingredients, raisins and all. Knead on medium speed for six to eight minutes, without adding more liquid, until smooth, elastic and in one ball that clears the bowl.

Turn the dough in a bowl with a tiny splash of oil, cover tightly with cling wrap and a tea towel.

Proof about an hour to an hour and a half, until doubled in size.

Turn the dough onto the surface and roll it out to about 9 by almost 18 inches.

Mix the sugar and cinnamon with the fingers and scatter it over the whole surface, right to the edge.

Roll up from the nine-inch side, pulling back while rolling so no gap forms, and place in the loaf pan.

Cover and proof again, roughly an hour, until risen to the top of the tin.

Brush the loaf with egg wash.

Bake at 400F / 200C for roughly 35 to 40 minutes until golden brown.

Cool before slicing.