<span></span><span></span>Put the raisins in a small bowl with the cardamom and cover with water. Let them steep for at least 30 minutes, then drain and set aside.

Combine 2 cups flour, sugar, dry yeast, and salt in a large mixer bowl and stir until blended. Combine water, milk, and butter in a microwave-safe bowl. Microwave on HIGH in 15-second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture.

Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.

Knead on a lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.

<span></span><span></span>Cut dough into 2 equal pieces. Roll each piece of dough into a 12 x 7-inch rectangle using a rolling pin.

Combine the soaked raisins with the remaining ingredients to make a paste. If you find the paste is too runny, add more brown sugar. Taste to adjust for seasoning. Using an offset spatula, spread the filling on the dough for the one loaf. if you are using both loaves, spread on both loaves. I baked my cinnamon loaf in a Pullman loaf pan, it does a great job.

<span></span><span></span>

Beginning at short end of each rectangle, roll up tightly. Pinch seams and ends to seal. Place, seam sides down, in greased 8-1/2 x 4-1/2 inch loaf pans. Cover with towel; let rise in warm place until doubled in size, about 45 minutes.

<span></span><span></span>Bake in preheated 400ºF oven for 25 to 30 minutes or until golden brown. The bread is done when it is 190F/87.8C.

<span></span><span></span>Remove from pans by running a knife around the edges and invert onto wire rack.