In a saucepan heat milk to lukewarm. Pour milk
into a large bowl and splinkle yeast on top, set a side. Place raisins
in a bowl and add warm water to cover. This will make the raisins
plump up; set aside. Now, in a bowl combine flour, brown sugar, gluten,
cinnamon and salt. Beat 2 eggs into yeast, add 3 tbsp. butter, then
stir into flour mixture, mixing until dough holds together (if dough
is dry, add a little water). Drain raisins, then knead into dough.
Turn dough out onto a lightly floured surface. Knead until elastic
(dough will be sticky), about 5 minutes. Place dough in a lightly
oiled bowl, cover with a damp cloth, and set aside to rise until doubled,
about 1 hour. Preheat oven to 400°. Return dough to floured surface
and flatten into a rectangle about 9" X 11". Roll up dough
to create a tight 9"-long cylinder. Pinch seam closed, then fold
in outer ends and pinch closed. Shape into a loaf about 4" X
8". Put loaf, seam side down, in a buttered 9" X 4 1/2"
loaf pan. Cover with a clean dish towel and set aside to rise for
30 minutes. Mix remaining 1 egg with 2 tbsp. water, brush over loaf,
and bake for 10 minutes. Reduce heat to 350°, then bake for 25
minutes more. Remove loaf from pan and allow to cool on a rack.
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