For the milk bread, first add sugar, milk, flour, salt, and crumbled yeast to the work bowl of the food processor and knead the whole thing together with the dough hook for 5-6 minutes to form a firm but elastic dough. Let the dough rise in the container with the lid closed for about 20-30 minutes.
Grease a loaf pan with butter and sprinkle with flour. Add raisins to the dough and knead the whole thing properly again. Pour the dough into the loaf pan, smooth it out and let it rise for another 20-25 minutes with the lid closed.
Brush the bread with a little milk and bake in the oven at 200 degrees for 20-25 minutes. Then lower the heat to 175 degrees and finish baking the milk bread for 25-30 minutes.
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