Sprinkle yeast over warm water (110-115°F) in a mixing bowl; stir to dissolve.

Stir in milk mixture along with 3 1/2 cups flour, salt and 1/4 cup sugar; beat until smooth. Add raisins and remaining flour; mix by hand until dough leaves sides of pan.

Transfer dough to a lightly floured work surface and knead until smooth and elastic (about 10 minutes).

Wipe a large bowl with oil or melted butter. Form a ball with the dough and turn in bowl to coat well with oil. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in volume.

Meanwhile, combine 1/2 cup sugar with the cinnamon and set aside.

Punch dough down to deflate. Divide dough into two equal portions. Roll half of the dough into a rectangle. Combine cinnamon and sugar. Spread rolled out dough with soft butter. Sprinkle with 1/2 of the sugar and cinnamon mixture.

Roll up jelly roll fashion, pinching edges together and tuck ends under. Place seam-side down in greased 9x5-inch pan. Brush with 1 tablespoon melted, cooled butter.

Repeat with the second portion of dough.

Cover; let rise until doubled (about 1 hour, but be sure to allow it to rise fully because sometimes conditions cause the rising to take a longer time).

Bake in a preheated 375°F oven for 35 to 40 minutes or until the bread is browned on top and the pan sounds hollow when tapped on the bottom (about 190-200°F internally).

Submitted by: CM