Cinnamon nature booger bread

I. Hate. Raisins. So much. They are freakin weird and seem like literally natures nose candy. But......cinnamon raisin bread? I am IN!! I haven't made it much before so I don't really have my own recipe. I used this recipe, but I will copy and paste for you lazies too lol. https://www.fifteenspatulas.com/cinnamon-swirl-raisin-bread/

For the dough:

• 1 cup milk

• 4 tbsp unsalted butter melted

• 3 tbsp honey

• 2.25 tsp instant yeast

• 17.5 ounces by weight all-purpose flour (3.5 cups, measured)*

• 1 tsp salt

• 2 eggs

• 1/2 cup raisins

• butter for greasing the pan

For the cinnamon filling:

• 1/4 cup brown sugar

• 2 tbsp ground cinnamon

• 2 tbsp unsalted butter melted

• 1/8 tsp salt

Instructions

• Combine the milk, melted butter, and honey in a microwave safe glass.

• Heat the liquid in the microwave** to 110 to 115 degrees F, then stir in the yeast. Let this mixture sit for 10 minutes, until foamy. *I did this on the stove bc I have not owned a microwave for more than a decade. Just don't let the liquid get too hot! If it gets too hot, let it cool a bit before adding the yeast.*

• Pour the yeast liquid into the bowl of a stand mixer, and add the flour, salt, eggs, and raisins. *The yeast mixture should look like this before you add it.*

• Stir it around with a wooden spoon or the dough hook of the mixer until roughly combined.

• Fit the stand mixer with the dough hook, and knead for 10 minutes on medium low speed. * I don't have a stand mixer. I mixed it all together well with a hand mixer and kneaded for just a few minutes until it looked like this*

• Cover the dough bowl with plastic wrap and let the dough rise for one to two hours, until doubled in size.

• Lightly flour your countertop and spread the dough into a rectangle that is the length of your loaf pan (about 9 inches). It doesn't have to be perfect.

• Make the cinnamon filling by stirring together the brown sugar, cinnamon, butter, and salt.

• Spread this mixture all over the top of the dough rectangle, then roll the dough up like a cinnamon roll, and pinch the seam shut.

• Grease a loaf pan with butter, and place the bread roll seam side down into the pan.

• Cover the loaf with plastic wrap and let it rise for 60 minutes. *BEAST*

• Preheat the oven to 375 degrees F, and place a sheet pan on the lowest shelf of the oven. Add enough boiling water to cover the bottom of the sheet pan, then bake the bread on the shelf above the water for 40-50 minutes until the inside registers 190 to 200 degrees on an instant read thermometer.

• Let the bread cool completely on a wire rack before slicing it. Enjoy! *It was so hard letting this cool before cutting into it*

• Storing: since there are no preservatives, the bread will only keep for a few days at room temperature. I recommend freezing any unused bread.

ERMAGHERD! So good. I totally fucked up and didn't try the water bath bc my toxic trait is not reading recipes thoroughly but this loaf was still just as moist as can be. Look at that crumb!!

After a few days when it gets a little dry, do yourself a favor and make french toast with it. Worth dying for honestly. :D