In a large bowl, sprinkle the yeast over the warm water. Allow it to sit until the yeast becomes foamy, about 10 minutes. Then add the flour, skim milk powder, sugar, salt, 1 ½ tbsp of melted butter and ¾ cup + 2 tbsp warm water. Mix everything together for about 1 minute. Turn the dough out onto a surface dusted with flour and knead by hand for 15 minutes.

If you’d like to add raisin, add them now and continue kneading until the dough feels firm, 3 minutes. If you don’t want to add raisins, just need the dough for 3 minutes. Shape the dough into a ball.

Place the dough in a bowl greased with vegetable oil, and cover with plastic wrap, making sure to coat the underside of the plastic wrap with oil as well. Allow this to rise until it doubles in size.

Stretch the dough into a rectangle 11×13 inches in size, and brush with the beaten egg. Mix together the 6 tbsp of sugar and 3 ½ tsp cinnamon and sprinkle onto the bread. Then drizzle on the melted butter. Gently blend the butter, sugar and cinnamon together with the back of a spoon.

Starting at one of the shorter ends, tightly roll the dough up, pinching the ends to seal the roll closed. Then stretch the dough out until it is 23 inches long and seal the ends by pinching them closed.

Place the dough into a buttered loaf pan, curling it around itself while keeping the seam side down, to create a swirly pattern when sliced. Cover it loosely with a sheet of plastic wrap greased with oil and allow it to rise for about 45 minutes.

Brush the top of the loaf with the beaten egg white, and bake in the oven at 425F for 15 minutes, then lower the heat to 400F and cook for an additional 15 minutes. Then transfer it to a cooling rack and cool for 30 minutes before removing it from the loaf pan.