Brown Sugar Raisin Bread

1 tbsp. active dry yeast
3 tbsp. granulated sugar
1 1/4 c. warm water (105° to 115°F)
1 c. warm milk (105° to 115°F)
3 tbsp. unsalted butter, melted
1 tbsp. salt
1 egg, lightly beaten
6 to 6 1/4 c. bread flour, plus more as needed
1 1/2 c. raisins

Filling:
2/3 c. firmly packed light brown sugar
4 1/2 tsp. ground cinnamon

In mixing bowl, sprinkle yeast and a pinch of the granulated sugar over 1/2 c. water and stir to dissolve. Let stand until foamy, about 10 minutes. In the bowl of a stand mixer fitted with a flat beater, combine remaining 3/4 c. water, milk, butter, remaining sugar, salt, egg, and 2 c. flour. Beat on medium speed until creamy, about 1 minute. Add yeast mixture and 1/2 c. flour and beat 1 minute. Add raisins, then beat in remaining flour, 1/2 c. at a time, until dough pulls away from sides of bowl. Switch to dough hook. Knead on medium-low speed, adding flour 1 tbsp. at a time if dough sticks, until smooth and elastic, about 4 minutes. Transfer dough to a greased bowl and turn to coat. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1 to 1/2 hours.

Lightly greast 2 9- x 5-inch loaf pans. Turn dough out onto lightly floured board. Divide dough in half and roll or pat each half into an 8- x 12-inch rectangle. Lightly sprinkle each rectangle with half of the filling, leaving a 1-inch border on all sides. Beginning at a narrow end, tightly roll up each rectangle into a compact log. Pinch ends and long seam to seal in filling. Place each log, seam side down, in prepared pan. Cover loosely with plastic wrap and let rise at room temperature until dough is about 1 inch above rim of each pan, 1 to 1 1/2 hours.

Preheat oven to 350°F. Bake until loaves are golden brown and pull away from sides of pan, 35 to 40 minutes. Turn loaves out onto wire racks and let cool completely. Makes 2 loaves.