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Melt butter in milk on the stovetop. Do not boil milk. Let the milk cool down for about 10 minutes.
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Sprinkle the yeast on top of the milk.
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Mix flour and sugar together.
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In the mixing bowl of your stand mixer or bread machine or just a bowl if working by hand, beat the eggs and sugar together.
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Add the yeast mixture to the eggs.
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Add the flour and salt mix to the wet ingredients and knead into a ball.
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Proof the dough for about an hour or until the dough is twice the size.
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Smear the loaf tin with some softened butter.
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Beat down the dough and add the raisins, making sure they are evenly distributed.
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Form the dough into a loaf by rolling it out flat on a floured surface and forming it into a log that will fit into your tin. Place in the buttered tin and cover with plastic wrap for about 2 hours.
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Preheat oven to 350F.
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Brush the top of the bread with the egg and milk mix and bake the bread for at least 35 minutes.