Valtrompia Style Cinnamon Raisin Bread

1/4 cup very warm water (105-115 F.)
1 tsp. sugar
1 pkg. yeast
1/2 cup sugar
3/4 cup milk
1 egg, beaten
2 Tbsp. butter, melted
1 1/2 tsp. cinnamon
1 tsp. salt
1/2 cup raisins
3 to 4 cups flour

In measuring cup, stir warm water, 1 teaspoon of the sugar and the yeast. Let stand 5 minutes, stirring occasionally, until mixture is foamy (if no foam forms, start again). Meanwhile, in a large bowl, stir together milk, egg, butter, cinnamon, salt and remaining sugar. Stir in yeast mixture and raisins. Stir in 2 cups of the flour. Stir in as much of the remaining flour as necessary to form a soft dough. Turn onto floured board, knead 7 minutes using as much of the remaining flour as necessary until dough is no longer sticky. Place in a greased bowl, turning dough to completely coat it. Cover dough with plastic wrap and set in a warm draft free place to rise until double in bulk. Punch down and divide in half. Roll each half into a log 2 inches shorter than mold. Place in mold (greased or un-greased): cap on each end. Bake in preheated 400 F. oven 1 hour or until bread sounds hollow when tapped. Remove from mold to cool.