Cinnamon Raisin Swirl Loaf

This recipe is a modification and combination of White Sandwich Bread and theKitchn's Cinnamon Raisin Swirl Bread recipes. 

makes 2 loaves
baked in 9x5 pans

INGREDIENTS:
5 cups All Purpose (AP) flour (divided)
1 1/4 cup + 2 tsp water (divided)
3/4 cup whole milk
1 tbsp honey or 2 t of sugar
2 tbsp shortening
2 tsp salt
1/4 cup milk powder (optional)
1 1/4+ tsp dry active yeast
1 cup of raisins
1 egg
1/2 c sugar
1 1/2 tbsp cinnamon

SPONGE stage:
(1) Mix well:
    1.5 c AP flour
    1 c water

Leave (1) in fridge for half hour at least to relax it.

(2) Sprinkle in and mix with (1):
    1/4 tsp dry active yeast

Leave (2) in fridge for 2-12 hours.
Take the sponge out of the fridge 1/2 to 1 hr prior incorporating into the dough.

DOUGH stage:
(3) Mix:
    1 cup of raisin
    in hot water (enough to cover)
    Let sit for at least 10 minutes.

(4) Mix:
    3/4 c of hot milk (~2m in microwave)
    1 T honey or 2 tsp of sugar
    2 T shortening
    2 t salt
    1/4 c milk powder (optional)

Cool (4) to room temperature

(5) Dissolve:
    1/4 cup of warm water
    1+ tsp dry active yeast (2tsp at most)

(6) Mix: (4)+(5)
    Slowly add and mix in: (2)

(6) Beat in: 1c flour
    Incorporate: 2.25c flour about 1/3 cup at a time
    
(7) With 0.25c (more if needed) flour at hand, knead. 
    Use flour generously to unsticky-fy
    Knead for 10-15 minutes
    
    Fully knead dough should feel:
    - tacky not sticky
    - relatively smooth compared to the hairy mess you started out with
    - when poking a finger into the dough (good half inch or so), 
      dough bounces back readily (even if not fully)

(8) Fold in raisins. For complete instructions refer to theKitchn's recipe.

(9) Let rise 2ce its size (1.5-2hrs)
    Punch thoroughly
    Sit 15 min
    Divide into 2 balls, fit into pans.

(10) During the rise mix following:    
    Bowl one:
    1/2 c sugar
    1 1/2 tbsp cinnamon

    Beat in bowl two:
    1 egg
    2 tsp warm water 

(11) Roll out the ball, brush with egg wash sprinkle cinnamon mix.
     For complete instructions refer to theKitchn's recipe.
     Reserve leftover egg mix for step (13).

(12) Rise until pan is ~80% full (about 1.25 hrs)
    - Check after about 45 minutes with a poke test
    - When poking again a good half inch, the dough should
      fill in the indentation slowly (indentation won't go away entirely). 
      If it fills in too fast, proof longer. 
      If it won't fill in at all, then it's over proofed
      (may your dough never get there)-- hence check after about 45 min
      and every 15 minutes thereafter.

(13) Brush the tops of dough with egg wash just before putting them into oven.

(14) Bake at 375 for 40 minutes