Fresh-Baked Cinnamon Raisin Bread

In a small heat-proof bowl, soak raisins in boiling water for 15 minutes, then drain and set aside. In a medium saucepan, melt 5 tablespoons of the butter into milk over medium heat until steaming. Remove from heat and whisk in 3 tablespoons of the sugar, 1 teaspoon of the cinnamon, and all of the salt. Pour mixture into the bowl of a stand mixer. Spoon and level 3½ cups of bread flour; pile on top of the milk mixture, then sprinkle yeast on top. With hook attachment on low speed, mix until flour is incorporated, then let mixer knead dough until smooth, springy, and stretchy, about 10 minutes. Stretch dough out on a clean surface, top with raisins, then fold/knead until raisins are fully incorporated. Form into a ball and return to mixer bowl; lightly coat with cooking spray, cover bowl with damp towel, and let rise in a warm place until doubled in size, about 2½ hours.

In a small bowl, whisk remaining 2 tablespoons bread flour, 2 tablespoons sugar, and 4 teaspoons cinnamon. Punch dough to release air, then roll flat to an 8x24-inch rectangle. Generously brush surface with milk, then evenly spread cinnamon mixture edge to edge. Starting at a short edge, tightly roll; brush with milk, pinch to seal, then turn seam side down. Pick up roll, bending ends down in an arch, and place ends into a 5x9-inch greased loaf pan. Press down on top to level it out. Lightly coat with cooking spray and let rise another hour, until dough is an inch above the pan.

Preheat oven to 350 F. Bake on middle rack for 50 to 60 minutes, until the internal temperature reaches 195 F (tent with foil if necessary if it starts to over-brown). Melt remaining 2 tablespoons of butter; brush over top of bread when it comes out of the oven, then turn it out onto a cooling rack. Cool completely before slicing.