Place raisins in a medium bowl and cover with ¾ cup of boiling water. Cover and let stand 30 minutes.
Combine water and the 30 grams of reserved flour in a microwave proof 4 cup measuring cup. Whisk thoroughly. Microwave for 1 minute, stir and microwave for 1 additional minute until the liquid has thickened. Whisk thoroughly to smooth out any lumps. This flour slurry should register at least 140° F.
Add the sugar, salt, vanilla extract and canola oil to the flour slurry and whisk thoroughly to combine. Cover with plastic wrap and let cool to 115° F (about 30 minutes).
Mix remaining flour and yeast in the bowl of a stand mixer. Once flour slurry has cooled combine with flour and yeast and stir with a spoon until no dry flour remains. Cover with plastic wrap and let stand for 10 minutes.
While the dough rests, drain and rinse the raisins in a strainer. Transfer to a plate lined with paper towels or a clean kitchen towel and gently press to remove excess water. Set aside.
Once the dough has rested for 10 minutes, knead for 20 minutes on low speed using a dough hook.
Transfer dough to a lightly oiled counter or cutting board and press into a 9” x 13” rectangle. Sprinkle drained raisins over the surface of the dough and roll into a cylinder. Fold cylinder in half and gently knead dough for 5 minutes by hand until the raisins have evenly distributed. You will know this is done when raisins become visible on the surface of the dough and some may even fall off. Dough will also become more taut and smooth.
Transfer dough to a lightly oiled bowl and cover tightly with plastic wrap. Let rise in a warm place for 60-70 minutes or until it has doubled in size.
Mix ground cinnamon and powdered sugar together in a small bowl. Set aside.
Spray a 9” x 5” loaf pan generously with non-stick spray or coat with softened butter. Set aside.
Transfer dough to a lightly oiled cutting board or counter and press into a 9” x 14” rectangle.
Using a small sieve, sprinkle dough evenly with cinnamon sugar mixture.
Roll dough into a 9” log and pinch seam closed. Turn the dough seam side down and lightly tuck ends under to shape into a loaf. Transfer to your prepared loaf pan seam side down and jiggle the pan to make sure the dough is evenly distributed. (Fine tune shape with hands if necessary.)
Spray one side of a 12’’-14” length of plastic wrap with nonstick spray. Place the nonstick side down loosely over the top of the dough and let rise in a warm place for 55 minutes or until nearly doubled in size.
Preheat oven to 350° F while dough rises.
Remove plastic wrap and transfer loaf to the center of your preheated oven for 40-50 minutes rotating halfway through or until top is golden brown and center registers 200° F on an instant read thermometer.
Transfer to a cooling rack and cool completely before slicing and serving. Enjoy!

RECIPE INDEX

Less Bitter Dry Roasted Walnuts

Oatmeal Topped Strawberry Rhubarb Crisp

Sour Cream Blueberry Crumb Cake

Classic Eggless Vanilla Ice Cream

Cole Slaw with Yogurt Dressing

Sweet Whole Grain Cornbread

Blue Cheese Dressing

Bluebarb (Blueberry Rhubarb) Refrigerator Jam

Cinnamon Raisin Swirl Bread

Goat Cheese Toasts

Safe Fast Herb Oil

Herbed Chicken in Parchment