Mix together the warm water, milk, sugar and yeast and let stand for 10 minutes until bloomed.
In the bowl of the stand mixer, fitted with the dough hook, mix the flour, spices and salt together.
With the mixer running, slowly add the yeast mixture and allow it to fully incorporate into the flour. Scrape down the sides of the bowl as needed.
Add the butter to the dough and mix in well. If the dough is too sticky, add flour, one tablespoon at a time until the dough is smooth and elastic.
Add the raisins and knead into the mixture until well incorporated.
Turn the dough onto a lightly floured surface and knead by hand for a few moments. The dough will be soft but not sticky
Place in a greased bowl and cover with cling wrap and then a damp kitchen towel. Place in a warm spot to rise for an hour or until doubled in size.
After the bread has risen, remove cling wrap, gently deflate and shape into two loaves of equal size. Place in greased tins and cover with cling wrap and allow to rise in a warm spot for 30 minutes.
Preheat the oven to 350 degrees F.
After 30 minutes, the bread would have risen once more. Remove the cling wrap and gently brush with egg wash.
Bake for 30-40 minutes, watching to ensure the bread does not brown too quickly. Bake until golden brown in colour. The loaves are finished when the bottom sounds hollow when tapped.
Allow to cool in pans for about 10 minutes. Run a knife around the edges of the bread to loosen before turning out onto cooling racks to finish cool down.
Slice and enjoy!