For the Raisin Cinnamon Bread, soak the raisins in lukewarm water for about 30 minutes. Then drain and pat dry well. Warm the milk and water slightly.
Put all the ingredients except the butter in the mixing bowl of the food processor and knead well for 5 minutes. Then add the softened butter and knead again for 5 minutes.
Then cover the dough with plastic wrap for 15 minutes. Then add the raisins and cinnamon and knead well. Then form the dough into a ball and place it in a bowl greased with a little oil.
Turn the dough once so that it is lightly covered with oil all around. Cover the bowl and let the dough rise for 60 minutes (the dough volume should not have completely doubled).
Lightly coat the work surface with oil, turn the dough out onto it (you can make one large loaf, or 2 small loaves, but then divide the dough), knead it once and let it rest there for 20 minutes.
Then roll out the dough with a dough roller to a rectangle (size of the baking pan). Then roll up the dough tightly from the top edge (this will push the air out).
Place the loaf, seam side down, in a loaf pan lined with baking paper. Spread a thin layer of oil on one side of a cling film and cover the dough with it and let it rise for another 60 minutes.
Preheat the oven to 190 degrees. After the rising time, remove the cling film.