Once dough has risen, cut dough in half. Then cut each half in half again.
Roll one piece of dough into a long rectangle, about ½" thick.
Sprinkle dough with ¼ of the filling. Then sprinkle on ¼ of the raisins, leaving ½" from the top edge of dough without filling.
Roll along the long edge of dough, tightly, into a log. Whisk the egg add brush a layer of egg along the top edge. Pinch ends and seams to seal.
Continue with the other 3 pieces of dough.
Line bread pans with parchment paper.
Twist 2 of the logs together. Place in bread pan.
Continue with the other 2 logs. Place them in another bread pan.
Cover bread. Let rise for 40 minutes to 1 hour, in a warm place.
Preheat oven to 350°F. Brush top of breads with egg white. Sprinkle with sugar.
1 egg white, brown sugar
Bake 40 minutes to 1 hour, until golden browned and internal temperature reaches 190°F
Makes 2 loaves. Use long bread pans. 12" (30 cm) long loaf pan will work well.Yeast bread Baking Tips:When making yeast breads, add flour 1 cup at a time, until the dough comes together.The temperature of the liquid is important, and varies with yeast brand and the type of yeast. Always read the package directions to check suggested temperature.Many times, you will have to add flour to a recipe, or not use quite the recommended amount, due to differences in flour densities. Do not be afraid to add additional flour, if dough is very sticky.Being patient during the rising process is important. Always let the rise for specified amount of time, so the bread will come out the proper texture. Don't make yeast breads, if you are in a rush.In general, yeast breads are very forgiving. Don't be intimidated. If you add a bit too much liquid, and have to add more flour to a recipe, it won't have a huge effect of the bread.Add flour one cup at a time until the dough comes together. Add flour a couple tablespoons at a time after that if dough is still sticky.General Baking Tips:Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients. Scoop the flour into measuring cup with a spoon and the level off with a flat knife. Never scoop the four directly out of the bag or the flour bin directly with scoop. This can dramatically add to the amount you are using.Always measure liquid ingredients with liquid measuring cupNever break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.