Prep raisins by putting in measuring cup with liquid to just cover. Micro for 90 seconds on power 60. Wait a bit and do again.

Dough: Combine dough ingredients, and mix in stand mixer to make a soft, smooth dough.

Place the dough in a lightly greased container, and allow it to rise for 1 1/2 to 2 hours, until its just about doubled in bulk.

While the dough rises make the filling by combining sugar, cinnamon, and flour.

Gently deflate the dough, and transfer it to a lightly greased work surface. Roll and pat the dough into a rough rectangle approximately 6 x 20.

Brush the dough with the egg/water mixture and sprinkle with the filling and raisins, leaving a bare strip about 1 wide along one short edge.

Starting with the short end thats covered with filling, roll the dough into a log. Pinch the ends to seal, and pinch the long seam closed.

Transfer the log, seam-side down, to a lightly greased 9 x 5 loaf pan. Cover and allow the bread to rise until its crested about 1 over the rim of the pan, about 1 hour.

While the dough is rising, preheat the oven to 350°F.

Bake 40 to 45 minutes, tenting lightly with aluminum foil after the first 15 to 20 minutes. The crust will be golden brown, and the interior 190°F. Remove from the oven

Brush top with butter. Loosen edges and turn out. Allow the bread to cool completely before slicing.