Wheat Cinnamon-Raisin Bread

When we lived in South Carolina, I use to buy this wheat cinnamon-raisin bread that I would toast and eat with eggs.  I haven't been able to find it here in Texas...big surprise.  That happens to me on a lot of things!  So, I went on a hunt to find a recipe to make it from scratch that would replace the bread that I use to buy.  After comparing recipes, I settled on one and made some modifications to it since it wasn't a wheat recipe at all.  The recipe was terrible that I started with, but with some changes this is what I ended up with.  It has just a hint of the wheat....most people probably wouldn't even know it was there.  I might have been able to take it a little further.  But, I'm really happy with the results of this.  I've already toasted myself up a slice and put some butter on it as my dessert!  Yummy!  I'm sure this one is better for us than the one I was buying as well.

Bread dough:

Combine:
1/4 cup warm water (105-115 degrees)
1 tsp sugar
1 package active dry yeast (2 1/2 tsp)

Let the yeast dissolve until the mixture is bubbly.

Combine in Mixer:

1 1/2 cups all-purpose flour
1/4 cup sugar
1 tsp salt

Add:

yeast mixture
2/3 cup warm milk (105-115 degrees)
3 Tbsp softened unsalted butter

Beat on medium speed until combined well (approximately 2 minutes).

Add:

1 egg
1 egg yolk (**save egg white for later**)
1 tsp vanilla

Beat on medium speed until combined well (approximately 2 minutes).

Add:

1 1/2 cups wheat flour

Allow wheat flour to work into dough.  Then...

Add by HAND:

3/4 cup raisins (I tossed in a little more once it was combined)

Turn dough out onto floured surface (I used all purpose flour here) and shape into a ball.  Place ball of dough into a greased bowl and allow to rise in a warm place for an hour and 15 minutes.

Roll dough out onto floured surface into into a rectangle.

Brush the dough with 1 Tbsp melted butter.

Mix up the following and sprinkle over the dough for the filling:

1/4 cup sugar
1 Tbsp cinnamon

Roll dough up starting with the shorter side and place loaf into a greased loaf pan with the seam side down.  Cover with a towel and allow to rise for an additional hour and 15 minutes in a warm place.

Once bread is ready to go into the oven, combine the egg white you reserved with 1 Tbsp of water and brush the loaf with it.  Then, you can sprinkle a little cinnamon sugar on the top of the loaf if you desire.

Bake at 350 degrees for 40-45 minutes until the loaf sounds hollow when you tap it.  Immediately transfer the loaf from the pan to a cooling rack.  Cool completely before slicing.