3-4cupsflour(any white flour can be used: Cake, all purpose or bread)
1/3 cupbutter / oil (room temperature butter)
1eggbeaten (for egg wash) (optional)
Whisk water, milk, sugar and yeast together. Allow to stand for 10 minutes until foamy.
In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, spiced and salt.
With the mixer running, add the yeast mixture and allow to knead in.
Add the butter or oil, allow to knead in then add more flour, one third cup at a time until the dough is smooth. Add the raisins.
Knead for another minuted until the dough comes away from the sides of the bowl.
If the dough is still very sticky, add more flour and knead in.
The dough should be smooth and soft and only a slight bit sticky.
Cover with plastic wrap or a damp tea towel and allow to rise for 1 hour.
Once the dough has proofed, press it into rectangle on a lightly floured surface. Press any raisins that have fallen out of the dough into the center. Roll onto its self into a log, pinch the seam then transfer to a loaf pan that has been lightly greased.
Cover again and allow to rise for 30 minutes while you preheat the oven to 180°C/350°F.
Brush with beaten egg and place in the oven and allow to bake for 30-45 minutes until golden brown and risen. If the bread browns too quickly, loosely cover with a piece of foil and continue baking. Once baked the bread will sound hollow when tapped on the bottom.
Remove from the oven, brush with melted butter (optional) and allow to cool before slicing.