Swirled Cinnamon Raisin Bread

This is my favorite bread. I mean, hands down, my favorite bread. I like it a little toasted with butter. Sometimes peanut butter too...

Yes, there's rising time, but pick a lazy Saturday or Sunday and let the dough do its thing. I actually made the dough and let it rise (for the first rising) while I ran to Target. For the second rising, I ran to pick up Kyle from a friend's house. For the third, I started writing this... See? You can find things to do while you wait!

A note about your rising location: Find a warm spot, free from draft. I like to use my microwave; it's warm from heating up the milk and there's no draft.

Swirled Cinnamon Raisin Bread

For the dough:
1 1/2 cups milk
1 packet active dry yeast (I used regular, if you use rapid-rise, adjust accordingly)
1/3 cup granulated sugar
3 tablespoons butter, melted
2 large eggs
1 tablespoon salt
5 cups flour, or a little more if needed
Coconut oil, butter or oil for greasing the bowl and loaf pans
For the filling: 
3 tablespoons butter, melted (some of this is for brushing the top of the loaves)
1/2 cup light brown sugar
2 teaspoons cinnamon
1 cup raisins

Heat the milk in a small saucepan or in the microwave until warm, about 110 degrees. Pour 1/2 cup of the milk into a mixing bowl (one that has both the paddle and dough hook attachments). Let the yeast activate in the milk for about 5 minutes. Add the remaining milk, sugar, butter, eggs, and salt and, using the paddle attachment, mix until blended. Add 5 cups of the flour and mix until smooth, about 2 minutes. Change the attachment to the dough hook attachment and knead for 5 minutes, until the dough is smooth and elastic.
Grease a large bowl with the coconut oil, add the dough and turn to coat all sides. Cover the bowl with plastic and let rise in a warm place (free from draft) until doubled in size, about 1 hour.
Punch the dough down with your fist and knead in the bowl for about 1 minute. Cover with plastic again and let rise (in that warm place) for 30 minutes.
Divide the dough into 2 equal pieces. Roll each piece out into a 16x8-inch rectangle. Brush each rectangle with some of the melted butter (from the filling ingredient list). Top with the brown sugar and cinnamon. Top with the raisins.
Starting from the shorter end, roll up tightly. Place the loaves in two 8-inch loaf pans that have been greased with coconut oil or sprayed with cooking spray. Brush the top of the loaves with melted butter.
Cover with plastic and let rise (same warm place) for 45 minutes.
Preheat the oven to 350 degrees. Bake the loaves for 20 to 30 minutes, until golden brown.

Makes 2 loaves