Sift the flour, salt and cinnamon into a
bowl. Stir in the sugar and yeast, then make
a well in the centre. Pour the milk into a
small pan, add the butter and warm gently
until the butter has melted. Pour into the
well, then add the beaten eggs. Gradually
mix to make a soft, slightly sticky dough.
Turn the dough out on to a lightly floured
surface and knead vigorously for 5 minutes
until smooth. Put the dough into a clean
bowl, cover with oiled cling film and leave
somewhere warm for 11⁄2 hours or until the
dough has doubled in size. Lightly butter
a 900g loaf tin.
Punch the air out of the dough and turn it
out on to a lightly floured surface again.
Knead once more until smooth, then knead
in the walnuts and raisins. Divide the dough
into three and shape each piece into an
oval ball. Drop each ball side by side into
the prepared tin and cover loosely with
oiled cling film. Leave somewhere warm for
30 minutes until the dough has reached the
top of the tin. Meanwhile, preheat the oven
to fan 180C/conventional 200C/gas 6.
Mix the egg yolk with 1 tbsp of water and
brush over the top of the risen loaf. Bake
for 20 minutes, covering loosely with a
double sheet of foil once it’s nicely
browned. Then, lower the temperature to
fan 160C/conventional 180C/gas 4 and
bake for a further 20 minutes. Turn the loaf
out of its tin and tap the base – it will sound
hollow if the loaf is done. If it doesn’t, return
it to the oven out of its tin and bake for
another 5-10 minutes. Cool the loaf on a
wire rack. (The loaf can be sealed in a
plastic bag and frozen for up to 1 month.
If you slice it before freezing you can toast
the slices straight from the freezer,
otherwise you need to remove the whole
loaf from the freezer the night before.)
Serve lightly toasted, with butter and jam.