Combine all the bread dough ingredients to the bowl of an electric mixer fitted with the dough hook attachment.

Knead until a soft smooth dough is formed - this took about 10 minutes for me.

Add a few tablespoons of all-purpose flour if needed to help the dough come together and pull smoothly from the side of the bowl with no stickiness.

Place the kneaded dough into a lightly greased bowl, cover, and let rise for 1-1/2 hours to 2 hours or until double in size.

Gently deflate the dough and transfer for a lightly greased worked surface.

Roll and pat out the dough into a 6x20 inch rectangle.

Prepare the filling mixture.

In a small bowl mix together raisins, granulated sugar, cinnamon, and all-purpose flour.

In another small bowl whisk together your large egg and water.

Brush your dough with the egg/water mixture.

Sprinkle the prepared raisin/sugar mixture evenly over the top of the dough, leaving a 1-inch edge on the short end of the dough clear of any topping.

Tightly roll the bottom short end (6-inch side) the dough up the length of the dough like a log.

Pinch sides and seams closed.

Transfer the dough, seam side down, to a greased 9x5 pan.

Cover and let rise for about 1 hour or until the dough is 1-inch above the top of the pan.

When you're ready to bake preheat the oven 350 degrees F.

Add the bread to the oven and after 20 minutes, remove the bread and lightly tent with foil to stop the top of the bread from browning too quickly.

Add the bread back to the oven and continue baking for another 20-25 minutes or until the center of the bread registers 190 degrees F on an instant-read thermometer.

Gently remove from the pan and let cool completely before slicing.

If desired you can brush melted butter on the top of the dough after it has baked to help soften the top of the loaf.