Cinnamon-Raisin Swirl Bread

Make the hot water slurry

1. Sift the flour into a 2-quart (1.9-liter) saucepan. (If you're using cup measures, spoon the flour into the cup and level the top with a knife before sifting.)
2. Add the milk, stirring with a spatula until smooth. Set the pan over medium heat and cook, stirring, until a thick mashed potato-like paste forms, 2 to 4 minutes. Remove from heat and let cool to 120°F (48°C), 5 to 10 minutes.

Make the bread dough

1. Sift the flours into the bowl of a stand mixer fitted with a dough hook (If you're using cup measures, spoon the flour into the cup and level the top with a knife before sifting.)
2. Add the honey, malted milk powder, yeast, salt, milk, coconut oil, and the slurry. Stir to combine, then knead on low until the dough passes the windowpane test* (see NOTE below), 12 to 23 minutes. The dough may feel sticky. That’s normal.
3. Cover the mixer bowl with plastic wrap and prepare a warm place for the dough to rise. (You can microwave a mug of water until boiling hot, then push it to the back of the microwave so it continues to radiate heat and steam). Let the dough rise until puffy and light, though not doubled, 40 to 50 minutes.
4. With flour-dusted fingertips, gently press the dough. If it springs back, let rise 15 minutes more. If it feels firm but retains a shallow impression, it’s ready to shape.

Make the cinnamon-raisin swirl

1. In a medium bowl, combine the sugar, cinnamon, and flour.

Shape and bake the loaf

1. Adjust oven rack to lower-middle position and crank the heat to 350°F (177°C). Lightly butter a 9-by 5-inch loaf pan.
2. Gently pat and pull the dough into a 20-by 6-inch (51-by 15-cm) rectangle, with the long side toward you.
3. Brush the dough with egg until fully coated. Sprinkle with the cinnamon-sugar mixture and evenly dot with the raisins.
4. Beginning with a short end, carefully roll the dough into a stout log. Pinch the ends closed as well as the bottom seam. Snug the roll, seam-side down, into the pan.
5. Let the loaf rise uncovered until it crowns the pan by a good inch, 45 to 60 minutes.
6. Bake the loaf until the internal temperature registers 195 to 200°F (90 to 93°C), 50 to 60 minutes. Start checking the loaf after 30 minutes. If at any point it seems to be browning too quickly, tent it with a sheet of aluminum foil.
7. Remove the pan from the oven and repeatedly brush the top with the melted butter until all the butter is used, waiting a couple minutes in between applications to let the butter soak in.
8. Gingerly tip the bread out of the pan and let it cool on a wire rack.
9. Use all patience and willpower available to resist slicing into the loaf until it cools completely, at least 1 hour.