Cinnamon raisin bread

2 t yeast
1 t sugar
2 c warm water
1 egg
1/2 c canola
1/2 c powdered milk
1 c whole wheat flour
3/4 t cinnamon
3/4 t allspice
1.5 t salt
4.5 c bread flour

1 c raisins
3/4 c TJs spiced apple cider
1/2 c brown sugar
3 T butter
1 T marmalade

a bit more butter

Dissolve yeast and sugar in water and let yeast start to bubble. Stir in egg, canola, and powdered milk until well mixed. Stir in whole wheat flour and spices, and knead in bread flour a cup at a time to make a medium dough (not too soft, not too firm). Spray bowl with spray grease, roll the ball of dough around in the bowl to coat, cover with a clean cloth, and put in the oven with a pan of boiling water and the pilot light on for 2 hr until at least doubled.

Meanwhile, combine the filling ingredients in a little saucepan, and simmer for 1.5 hr until cider is reduced from liquidy to caramely. Remove from heat and cool to lukewarm (as cool as possible while still spreadable).

Punch the dough to deflate and cut it in half, and butter two loaf pans. Check on the filling; if it's cooled into a solid sticky unspreadable mass, heat it briefly with another tablespoon of butter, stirring until it's workable. Roll out the first half of dough on a lightly floured surface into a rectangle that's as wide as your loaf pan is long (9") and as long as it can easily stretch (around 18" or a bit longer). Spread half of the filling on the dough, distributing the raisins and caramel as evenly as you can, up to almost the edge of the dough on all sides. Roll up the loaf from one short end to the other, pinch the ends and seams to seal, and place seam-side-down in a loaf pan. Repeat with the other loaf. Cover both loaves with a cloth, put back in the oven with fresh boiling water and the pilot light on, and let rise until the loaves at least fill the pans.

Transfer cloth-covered loaves to counter, remove the pan of water, and preheat the oven to 400F. Brush with a little melted butter and bake for 30 min.