No-Knead Cinnamon Raisin Swirl Bread

First Rise: In a large bowl, stir together 3 cups of flour with the sugar, salt and yeast. Slowly stir the water into the bowl, scraping down sides and mixing just until the ingredients are thoroughly blended. If too dry, add just enough additional water to blend. If too wet, add just enough flour to produce a soft dough. Brush the top of the dough with butter or spray with vegetable oil and cover. For best flavor, refrigerate for 3-10 hours. Then, let rise at room temperature for 16 to 18 hours, stirring vigorously with an oiled rubber spatula halfway through the rise.

Second Rise: In a medium bowl, stir together the butter, milk powder and 2 tablespoons of the beaten egg until blended (keep the rest of the beaten egg for later). Vigorously mix the butter mixture into the dough until blended smoothly and evenly. Add raisins and gradually mix in 2/3 cup or enough flour to create a hard-to-stir dough. Coat a rubber spatula with spray oil and carefully fold the dough in towards the center, working all the way around the bowl.

Turn dough out onto floured counter or oiled parchment. Dust with more flour if needed and press or roll into a 9×14-inch evenly thick rectangle. Brush some of the beaten egg evenly over the dough to within 1/8 inch of the edge all the way around (reserve the remaining egg for brushing the top of the loaf). Combine the cinnamon and sugar in a bowl. Sprinkle all but 2 tablespoons of the cinnamon-sugar mixture evenly over the dough to within 1/4 inch of the edge all around. Reserve the remainder for the top. Brush with remaining melted butter and blend with egg and cinnamon.

Tightly roll up the dough to form a pinwheel log. Pinch the seam together tightly along the length of the log, then lay seam-side down. Firmly tuck the ends of the log underneath the loaf. Transfer the loaf, seam side down into a well greased loaf pan (I made two loaves in smaller loaf pans). Brush or spray the top with oil. Cover with nonstick spray-coated plastic wrap.

One More Rise: For a 1 ½- to 2 ½ regular rise, let stand at room temperature; or, for a 1- to 2- hour accelerated rise, let stand in a turned-off microwave with a cup of boiling hot water inside. Continue the rise until the dough nears the plastic. Then remove the plastic and continue until the dough rises 1/2 inch above the pan rim.

Baking: Preheat oven to 350 F. Brush the dough top with remaining beaten egg and top with remaining cinnamon sugar. Bake on the lower rack for 25 to 30 minutes or until loaf is nicely browned. Cover with foil and continue baking for 25 to 35 minutes longer, testing occasionally with a skewer inserted in the thickest part. Once it comes out with only a few particles on the end, then bake for an additional 10 to 15 minutes to make sure the center is done. Cool in the pan on a wire rack for 10 minutes. Turn loaf onto rack and cool thoroughly.