Soak the raisins in a heatproof bowl covered with hot water for 5–10 minutes. Drain them very thoroughly, then pat dry with paper towels.

In a large mixing bowl, combine the bread flour, yeast, brown sugar, cinnamon, and salt, taking care not to leave the salt sitting directly on the yeast before mixing. Add the lukewarm milk, water, egg, and butter.

Mix until a rough dough forms. Knead by hand for 8–10 minutes or with a dough hook for 5–7 minutes, until smooth, elastic, and only slightly tacky.

Knead in the dry raisins gradually so they spread evenly through the dough without tearing it. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 60–90 minutes, or until doubled.

Deflate the risen dough and divide it into two pieces, using approximately two-thirds for the bottom and one-third for the top. Shape both pieces into tight, smooth rounds.

Place the smaller round on top of the larger round. Press a floured finger or the handle of a wooden spoon vertically through the center of both rounds to help secure the traditional cottage-loaf tiers.

Cover the shaped loaf and let it rise for 30–45 minutes, until visibly puffy. Avoid letting it overproof, since the upper section may slide off during baking.

Heat the oven to 190°C (375°F). Brush the loaf lightly with 1 tablespoon of milk or beaten egg if desired.

Bake the loaf on a parchment-lined tray for 35–40 minutes, until deeply golden and the center registers approximately 88–93°C (190–200°F). Cool for at least 45 minutes before slicing.