Soak 1 cup of raisins in hot water for about 10 minutes allowing raisins to plump. Drain
In the bowl of a stand mixer add in 1 cup of warm water and yeast. Stir gently and let sit for ten minutes. Stir until yeast is dissolved.
Mix in milk, melted butter and salt into yeast mixture.
Add in 5½ cups of flour to mixture and stir until mixed in. Switch to dough hook and knead for 8-10 minutes until smooth. If the dough is still sticky add in more flour.
With mixer on low gradually add in the raisins. You may need to mix the raisins in by hand to get them to stick into the dough.
With the dough still in the bowl, cover with a towel and let rest for 1 hour in a draft free area (such as the microwave, turned off.)
After the hour, divide dough into two even balls.
Grease 2 loaf pans.
Working with one dough ball at a time, spread the dough out 8-10 inches wide, 18-20 inches long.
Brush the flattened dough with egg wash, except about ½ inch around the edges.
Combine cinnamon and sugar and sprinkle dough with half the mixture.
Roll up the dough tightly and press seams together. Place in loaf pan seam side down.
Repeat the process with other dough ball.
Let the loaves rest for 30 minutes. Spread a small amount of egg wash on the top of the dough and sprinkle with cinnamon sugar.
Preheat the oven to 375 degrees F.
Once the dough has risen until the dough is mounded over the top slightly, bake for 40-45 minutes until golden brown and makes a hollow noise when knocked on.
Let cool, slice and serve
Makes great sandwich bread or toast
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2012/06/cinnamon-raisin-swirl-bread/