In a large mixing bowl, measure the flour, sugar, salt and yeast and whisk to combine.

Heat the milk and water until warm (not hot) and stir it into the flour mxiture. Using a rubber spatula, stir untilt it forms a shaggy dough. Stop here.

In a separate bowl, combine raisins, vanilla and cinnamon. Tossing to combine.

Add it to the bowl and fold it into the dough until all the flour is absorbed.

Cover the bowl tightly with plastic wrap and let it rest on your counter for 18 to 24 hours.

When time is up, remove the plastic wrap and sprinkle with 2 tablespoons flour. Use a spatula and work around the edges and bottom of the dough.

With floured hands, shape the dough into a ball.

Using pot holders, take the pot from oven and remove the lid. Place the shaped loaf ino the pot and replace the lid using the pot holders.

Bake on the bottom rack for 30 minutes. Use the pot holders to remove the lid and bake the bread, uncovered for 10 to 12 more minutes or until deeply golden brown.

Then carefully remove the bread with tongs or a spatula, it should come out easily, to a wire rack to cool completely before slicing.