Make the dough:

• Combine all the dough ingredients in a large mixing bowl or the bowl of a stand mixer — mix and knead to make a soft, smooth dough.
• Place the dough in a lightly greased container, cover and allow to rise for 1~1½hours, or until its just about to double in bulk.
• While the dough is rising, make the filling by combining sugar, flour and cinnamon in a small bowl.
• Gently deflate the dough and transfer to a lightly greased work surface.
• Roll and pat the dough into a rough 6″x18″ rectangle.
• Brush the dough with the egg/water mixture or the almond/ oat milk and sprinkle it evenly with the filling and raisins.
• Starting with the short end, roll the dough into a log. Pinch the ends to seal and pinch the long seam closed.
• Transfer the log, seam side down, to a lightly greased 9″x5″ loaf pan. Cover and alloow the bread to rise until it crests about 1″ over the rim of the pan, about 1 hour.
• While the dough is rising, preheat the oven to 350°F.
• Bake the bread for 40~45 minutes — tent it lightly with a aluminum foil after 15~20 minutes if the crust is browning too fast. Once baked, the bread’s crust will be golden brown and the interior of the finished loaf will be 190 on a digital thermometer.
• Remove the bread from the oven, gently loosen the edges. Turn it out on to a wire rack and brush the top with butter, if desired, for a soft satiny crust. Allow the bread to cool completely before slicing.