Cinnamon Raisin Loaf

Joy of Cooking, p. 746

Combine and let stand until yeast is dissolved:
1 package active dry yeast
3 tablespoons warm water

Add:
1 cup milk, warmed
5 tablespoons melted butter
3 tablespoons sugar
1 large egg
1 teaspoon salt

Mix for 1 minute. Gradually stir in until dough is moist but not sticky:
3 1/2 to 4 cups flour

Knead for about 10 minutes until the dough is smooth and elastic. Transfer the dough to an oiled bowl and turn it over once to coat with oil. Cover loosely with plastic wrap and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.

While the dough is rising, place in a small saucepan with enough cold water to cover by 1/2 inch:
1/2 cup raisins
Bring to a boil, drain well, and let it cool. Stir together
2 tablespoons sugar
2 teaspoons cinnamon

Grease an 8 1/2 by 4 1/2 inch loaf pan. Punch the dough down. Using rolling pin, roll the dough into an 8-inch-wide rectangle, about 1/2 inch thick. Brush the surface of the dough with:
1 1/2 teaspoons melted butter

Sprinkle all but 2 teaspoons of the cinnamon mixture over the dough, then spread the raisins evenly over the surface. Starting from one 8-inch side, roll up the dough as you would a jelly roll. Pinch the seam and ends closed. Place seam side down in the pan. Cover loosely with oiled plastic wrap and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.

Preheat oven to 375. Whisk together and brush over the top of the loaf:
1 egg
pinch of salt

Sprinkle the top of the dough with the remaining cinnamon mixture. Bake until the crust is deep golden brown and the bottom of the loaf sounds hollow when tapped, 40 to 45 minutes. Remove the loaf from the pan to a rack. While the bread is still hot, brush the top with:
2 teaspoons melted butter

Let cool completely before slicing.