Averie Cooks

For the Bread:
-1 Spray a 9-by-5-inch loaf pan with floured cooking spray or grease and flour the pan. Optionally, add corn meal to the pan, shaking it around so cornmeal sticks to the sides and base of the pan, discard excess; set pan aside.
-1 To the bowl of a stand mixer fitted with the paddle attachment, add 1 1/2 cups flour, yeast (not necessary to dissolve it first; just add it in dry), 1/4 cup granulated sugar, 2 teaspoons cinnamon, salt, baking soda, milk, water and beat on low speed for 30 seconds.
-1 Then beat on medium-high speed for 3 minutes.
-1 Add the remaining 1 cup flour and beat until just incorporated, about 30 seconds; do not overmix. Batter will be gooey and sticky.
-1 Sprinkle in raisins and turn dough out into prepared pan without kneading it, leveling it in the pan as much as possible with your hands or a spatula.
-1 Cover pan with plastic wrap or a dish towel and allow dough to rise in a warm place for 45 to 60 minutes, or until it has doubled in volume.
-1 In the last 15 minutes of rising, preheat oven to 375F.
-1 Make the cinnamon-sugar mixture, for both sprinkling over the top of the bread and for the butter. Combine 1 tablespoon brown sugar, 1 tablespoon granulated sugar, and 1/2 teaspoon cinnamon in a small bowl and stir to combine. Before baking the bread, sprinkle a scant 1 tablespoon over the top of the loaf. Reseve the rest for the flavored butter.
-1 Bake loaf for 28 to 32 minutes, or until golden and set; some say tapping on the loaf should produce a hollow sound. Immediately remove bread from loaf pan and place on a rack to cool completely before slicing and serving. Bread may be served untoasted but toasting it is highly recommended.
For the Cinnamon-Sugar Butter:
-1 Combine the remainder of the cinnamon-sugar mixture with the butter, stirring with a whipping motion until incorporated and fluffy.