Once the dough from the Easy White Sandwich Bread recipe has doubled in size, portion off 1/2 of it to make this Cinnamon Swirl Raisin Bread.
Liberally butter or oil a 9x5 inch bread loaf tin. Be generous to prevent sticking. Using butter will create a nice golden brown color.
On a lightly floured counter, roll out the bread dough into a 9 inch by 12-inch rectangle, or longer. (see notes below)
Spread the room temperature butter over the dough, leaving a 1/2 inch border around the edges.
Spread the cinnamon and brown sugar mixture over the butter, making sure to spread evenly so it's completely covered.
Sprinkle the raisins over the sugar mixture.
Starting at one of the short 9 inch ends, roll tightly but also gently, not squishing or squeezing it. Pinch the seam and turn the seam side down. Tuck in the ends if it's spread a little. You'll want to tidy it up and gently shape it to be about the same size as the loaf tin.
Gently transfer to the loaf tin, seam side down, and carefully shape it if needed. Once it rises again, it should fill out the gaps in the tin.
Cover and let rise 75% (not quite double in size). About an inch and 1/2 above the rim of the tin. It will continue to rise as it bakes.
Carefully brush the surface with melted butter and bake in a preheated 375F oven on the middle rack for about 30-40 minutes or until baked through. Check-in on it about the 20 mark, turn the bread around, and monitor for color. If it's getting a little brown, loosely tent with foil and continue baking.
Remove from the oven and cool for 5 minutes. Run a butter knife down the edges and sides of the bread tin to release any sticking. Turn the bread out and look for color. It should look baked and crisp, tap the bottom, it should sound hollow. A thermometer should read 190F. If it needs a few more minutes baking, return it to the tin and finish baking.
Allow it to cool before slicing. If sliced too early, the crumb may not set up properly and it could be a little gummy.