In the bowl of a stand mixer, using the paddle attachment, combine 1/2 cup cold water, the milk, 1/4 cup sugar, 4 tablespoons butter (room temp), and the yeast.
Add 2 1/2 cups of the flour with the salt.
With the mixer on medium-low speed, add enough of the remaining flour to make a soft dough that does not stick to the bowl (you may need to add a little more flour if too wet, or a little more milk if too dry).
Remove the paddle attachment and replace with the hook attachment and knead the dough on medium-low speed until the dough is smooth, but still soft, 6- 7 minutes. (You can also knead by hand on a floured surface for about 12 - 15 minutes).
Shape the dough into a ball.
Lightly butter a large bowl and add the dough and turn to coat with the butter.
Cover the bowl tightly with plastic wrap.
Let the dough rise in a warm spot until it doubles in bulk, between 1 1/2 to 2 1/2 hours.
Lightly butter a 9"x5" loaf pan.
Punch down the dough and turn out onto a floured work surface.
Dust the top of the dough with flour and roll out into a 9" square.
In a small bowl, mix together the cinnamon, raisins, and remaining 1/4 cup sugar.
Sprinkle evenly over the dough, leaving about 1/2" around all sides.
Roll up the dough into a log and pinch the seam to seal.
Transfer to the loaf pan, seam side down, and lightly press the top of the dough to evenly fill the pan.
Loosely cover with plastic wrap and let stand in a warm spot until the dough rises to the top of the pan, about 1 hour.
Pre-heat the oven to 350F.
Brush the loaf gently with the melted butter.
Bake until the top of the loaf is golden brown, about 40 to 45 minutes.
Transfer to a wire rack and let cool in the pan for 10 minutes.
Invert onto the rack, then invert again and let cool for at least 30 minutes before slicing.