Cinnamon-Raisin Swirl Bread

This recipe comes from The America's Test Kitchen Healthy Family Cookbook. My husband, son and I loved this bread so I'm sharing the recipe here for my friends.

Makes one 9 -inch loaf (You can substitute all-purpose flour for the bread flour but the resulting loaf will be a little shorter and denser. If you don't have a standing mixer, you can make the bread by hand.

1 cup warm whole milk (110 degrees)
1/3 cup warm water (110 degrees)
3 tablespoons honey
3 1/2 tablespoons unsalted butter, melted and cooled
1 3/4 cups (9 2/3 ounces) whole-wheat flour
1 1/2 - 2 cups (8 1/4 to 11 ounces) bread flour
1/4 cup wheat germ
1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast
2 teaspoons salt
1/2 cup raisins
vegetable oil spray
3 tablespoons light brown sugar
2 tablespoons granulated sugar
1 tablespoon ground cinnamon

1. Whisk the milk, water, honey, and 3 tablespoons of the melted butter together in a large liquid measuring cup.
2. Combine the whole-wheat flour, 1 1/2 cups of bread flour, wheat germ, yeast, and salt in a standing mixer fitted with the dough hook.
3. With the mixer on low speed, add the milk mixture and mix until the dough comes together, about 2 minutes.
4. Increase the mixer speed to medium-low and knead until the dough is smooth and elastic, about 8 minutes. If after 4 minutes more flour is needed, add the remaining 1/2 cup bread flour, 2 tablespoons at a time until the dough clears the sides of the bowl but sticks to the bottom. Add the raisins and continue to knead until incorporated, about 1 minute.
5. Turn the dough out onto a lightly floured counter and knead by hand to form a smooth, round ball.
6. Place the dough in a large, lightly greased bowl and cover with greased plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
7. Spray a 9 by 5 inch loaf pan with begetable oil spray.
8. Mix the brown sugar, granulated sugar and cinnamon together in a small bowl.
9. Press the dough into a 20 by 8 inch rectangle, with the short side facing you. Spray the dough lightly with water and sprinkle the sugar mixture evenly over the dough, leaving a 2 inch border at the far edge. Spray again lightly with water, roll into a tight cylinder and pinch the seam closed.
10. Place the loaf, seam-side down, in the prepared pan. Spray the loaf lightly with vegetable oil spray, cover loosely with greased plastic wrap, and let rise in a warm place until the loaf has nearly doubled in size, 45 to 75 minutes.
11. Meanwhile, adjust an oven rack to the lower-middle position and heat the oven to 350 degrees.
12. Brush the loaf with remaining 1/2 tablespoon melted butter, then spray lightly with water.
13. Bake until the crust is golden and the center of the bread registers 200 degrees on an instant-read thermometer, 40 to 50 minutes, rotating the loaf halfway through baking.
14. Cool the loaf in the pan for 15 minutes, then flip out onto a wire rack and let cool to room temperature, about 2 hours before serving.

(Joan's note: This bread came out of the oven and smelled so terrific. It barely sat for 15 minutes in the pan. We used an electric knife to cut the bread immediately - warm bread is fantastic!)