Kids and my dad loves raisin bread. So made this for their breakfast as my mil gave me lots of raisin she received from Xinjiang, China.

Ingredients (makes 2 loaves)

Tangzhong
40g bread flour
200g water

520g bread flour
60g fine whole-wheat flour
4g cinnamon powder
18g brown sugar
22g caster sugar
6g instant yeast
210g icy cold fresh milk
1 egg (50g)
Tangzhong, use all amount~200g
50g unsalted butter
7g seasalt

Raisin 180g
– To rehydrate ,soaked raisin in water for at least 20mins, drain and squeeze out water

Steps:
1. mix 40g bread flour and 200g water 3mins/80 deg cel/speed 3 and let it cool down till room temperature (below 40deg cel). You can also prepare in advance and store in the fridge.
2. Once tangzhong cooled to below 40°C, Add both brown and castor sugar , yeast, egg and milk in the mixing bowl with the Tangzhong paste mix for 30 seconds/speed 2 .
3. Add bread flour,whole wheat flour and cinnamon powder and knead for 2mins.
4. Add in the butter and salt. Knead for 2 mins 20 seconds
5. Add in raisin and knead 20 seconds
6. Transfer dough onto pastry mat and roll it into a big dough ball , cover and let proof in a bowl till doubled. (about 40mins)
7. Place dough on a work top, press and expel the air bubbles . Divide into 4 PCs (about 340g per dough)
8. Starting from the first dough flatten with a rolling pin to a big rectangular shape , flipped , fold in the longer sides and Swiss roll it to size of your tin.
9. Place in the Pullman tins for second proofing. Let it proof til 80-90% height of the tins. (About 40mins)
10. Bake in preheated oven 190°C for 30-35mins. (Tent the top around 15mins to avoid over browning)
11. Remove from the oven and immediately remove the bread from tin and cool on a wire rack.