Bread Machine Cinnamon Raisin Loaf

Steps

1. Add the milk, water, butter and brown sugar to the bread machine pan, or follow your machine's recommended order.
2. Add the bread flour, then the salt and cinnamon in one corner. Make a small well in the center of the flour and add the yeast, keeping it away from the salt and liquids. The dough is about 64% hydration counting the milk's water, with about 1.9% salt.
3. Set the machine to the sweet or basic cycle for a 2-pound loaf with a medium crust and start it.
4. Add the raisins at the add-in beep, or about 5 minutes before the end of the final knead, so they stay whole.
5. After 5 minutes of kneading, check the dough: it should form a smooth, slightly tacky ball. Add a tablespoon of water if it looks dry or a tablespoon of flour if it sticks to the sides.
6. Let the machine rise and proof the dough at its built-in warm temperature, about 80°F (27°C), until it has roughly doubled and domes above the pan, then bake per the cycle (about 3 hours 20 minutes total for most machines).
7. Check that the loaf is done at 190°F (88°C) in the center, since this dough is enriched with milk and butter; bake a few minutes longer on a bake-only setting if needed.
8. Remove the pan right away, turn the loaf out and pull out the paddle if it stayed in the bread.
9. Cool the loaf on a rack for at least 1 hour before slicing into 12 slices.