To prepare the dough, dissolve yeast in 1/4 C. of lukewarm milk in the bowl of your stand mixer. Let it sit for a few minutes until the mixture begins to foam. Stir in the remaining warm milk, sugar, butter, salt, and eggs. Using the paddle attachment of your mixer, add flour and mix for about 2 minutes. Then, change to the dough hook attachment and knead until you have a stiff and slightly tacky dough. This will take about 10 minutes. If necessary to get the right texture, you can add a bit more flour.

Grease a large bowl with butter and put the dough into the bowl. Immediately, flip the dough in the bowl so that both sides of the dough are greased. Cover the bowl with plastic wrap and set it aside to rise. You want the dough to double. This will take between 1 1/2 and 2 hours. Butter two 9 inch by 5 inch loaf pans.

While the dough is rising, make the filling. Put the sherry in a small pan and bring to a boil. Lower the temperature and simmer the sherry until it has reduced by half. Remove from the heat and stir in the raisins. Cover and let the raisins absorb the sherry. If, after a while, your raisins aren't "plumping" sufficiently, add a bit of hot water to the pan. Set aside.

Once your dough has doubled in size, remove it from the bowl. Find a flat surface in your kitchen, dust it with flour and knead the dough for about 3 minutes. Return the dough to the greased bowl. Let it rise again. This time, your rise should be for about 30 minutes.

Remove the dough from the bowl and put it back on the lightly-floured counter. Use the palm of your hand to press the dough down to expel the air in the dough. Divide the dough into two equal parts. Roll one of the halves of the dough into a 16 by 8 inch rectangle. Brush the top of the dough with some butter. Drain the raisins and mix with brown sugar and cinnamon. Scatter half of the raisin mixture and its juices onto the rectangle of dough being careful to spread the raisins evenly across all parts of the rectangle. Starting with the short side of the dough rectangle, roll the dough into a tight 8-inch log. Tuck the ends of the log under the log to seal your loaf. Place your dough roll into a buttered loaf pan seam side down. Brush the top of the roll with butter and dust the top of the loaf with cinnamon sugar.

Repeat with the other half of the dough.

Cover the loaves with plastic wrap and let the dough rise for about an hour. You want the dough to rise until it is just above the edges of the pans.

Bake the loaves in a preheated 400 degree F. oven for about 10 minutes. After 10 minutes, lower the oven heat to 350 degrees F. and bake for an additional 30 to 40 minutes or until the internal temperature of the bread at 200 degrees. The top of the loaves should be a rich golden brown and the bottom of the loaf, when tapped, should sound hollow.